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

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  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.