I love experimenting with new recipes. Especially those that take less than 30 minutes to cook, and earn compliments like “I feel like I’m dining at an Italian restaurant” ?? So tonight’s dinner was an Italian ravioli with spinach and mushrooms. Made this using store-bought frozen ravioli so it was super quick and easy to make!

 

Directions

0/0 steps made
  1. Cook the ravioli in boiling water for 5 mins. Drain and set aside.
  2. Slice the mushrooms (thick slices). Chop the sun-dried tomatoes. Roughly chop the spinach. Mince the garlic.
  3. Heat a pan and add olive oil, mushrooms, capers, sun-dried tomatoes, and Italian seasoning. Cook on medium heat for 2-3 minutes.
  4. Add the spinach, garlic and red chilli flakes. Cook until the spinach wilts.
  5. Add the drained ravioli and stir to even out (and also re-heat the ravioli). This should just take a couple of minutes.
  6. Add the heavy cream and cook on low-medium heat for 2 minutes (until the consistency becomes thicker and creamy).
  7. Season with pepper.
  8. Add 1 tbsp of oil from the jar of sun-dried tomatoes.
  9. Spoon out into serving plates and garnish with grated parmesan cheese.

Notes

  • If not using capers, add a bit of salt to season.
  • I use Leggo’s Mushroom & Ricotta Ravioli.

Adapted from Julia’s Album.