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To make creamy mushroom spinach ravioli, gather these items: - 12 ounces fresh or frozen ravioli (mushroom-filled is best) - 2 tablespoons olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 8 ounces fresh spinach, roughly chopped - 8 ounces cremini mushrooms, sliced - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - Salt and black pepper to taste - A pinch of nutmeg (optional) - Fresh basil or parsley for garnish Add extra flavor with these optional items: - A splash of white wine for depth - Red pepper flakes for heat - A squeeze of lemon juice for brightness If you need alternatives, try these substitutes: - Use ricotta-filled ravioli instead of mushroom-filled - Swap olive oil with butter for a richer taste - Replace heavy cream with half-and-half for a lighter sauce Start by boiling water in a large pot. Add salt to the water. This helps flavor the ravioli. Once the water boils, add 12 ounces of fresh or frozen ravioli. Cook them based on package directions until they are al dente. This usually takes about 3 to 5 minutes. After cooking, drain the ravioli and set them aside. Make sure to save a bit of the pasta water for later. Next, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 small finely chopped onion. Sauté the onion until it turns translucent. This will take about 3 to 4 minutes. Then, stir in 2 minced cloves of garlic and 8 ounces of sliced cremini mushrooms. Cook these together until the mushrooms soften and get a nice golden color. This should take about 5 to 6 minutes. Finally, add 8 ounces of roughly chopped spinach. Cook until the spinach wilts, which takes around 2 to 3 minutes. Now it's time to make the cream sauce. Lower the heat to medium-low. Pour in 1 cup of heavy cream and stir well to mix everything. Let this simmer for about 3 to 4 minutes. You want it to thicken slightly. Once it thickens, stir in 1/2 cup of grated Parmesan cheese. Keep stirring until the cheese melts and the sauce is nice and creamy. Season with salt, black pepper, and a pinch of nutmeg if you like. It's time to bring everything together! Gently add the cooked ravioli to the skillet with the sauce. Toss the ravioli in the sauce until they are well coated. If the sauce seems too thick, add a splash of the reserved pasta water. This will help reach your desired creaminess. To serve, plate the ravioli nicely. For an appealing look, use a large spoon to create a swirl of sauce on the plate. Place the ravioli in the center and sprinkle with extra grated Parmesan cheese. Add fresh basil or parsley for a lovely touch. Enjoy your creamy mushroom spinach ravioli! To cook your ravioli perfectly, bring a large pot of salted water to a boil. Add the ravioli and cook until they float. This usually takes about 3 to 5 minutes. Fresh ravioli cooks faster than frozen. Always check the package for specific times. Once cooked, drain carefully. Reserve a cup of that pasta water; it helps later. Add depth to your dish by using fresh herbs. Basil and parsley are great options. A pinch of nutmeg adds warmth to the sauce. You can also sprinkle some red pepper flakes for a slight kick. Always taste your sauce before serving. Adjust salt and pepper to your liking. Start your sauce by sautéing onions until they are soft. Add garlic next for a nice aroma. When you add mushrooms, cook them until golden. This brings out their rich flavor. Pour in heavy cream and stir well. Let it simmer for a few minutes. The key is to keep the heat low. Stir in Parmesan cheese until it melts for that extra creaminess. If the sauce is too thick, use the reserved pasta water to adjust it. {{image_2}} To make a vegan version, swap the heavy cream and cheese for plant-based options. Use coconut cream or cashew cream for creaminess. Nutritional yeast can add a cheesy flavor without dairy. Use any vegan ravioli you can find. It's a great way to enjoy this dish while keeping it plant-based. If you need a gluten-free meal, use gluten-free ravioli. Many stores offer this option now. You can also make your own ravioli using gluten-free flour. Just ensure the other ingredients, like broth and sauces, are gluten-free too. The dish will still be creamy and delicious! You can easily change the flavors by swapping ingredients. Try adding sun-dried tomatoes for a tangy twist. Use different mushrooms like shiitake or portobello for more depth. Fresh herbs like thyme or rosemary can enhance the taste too. Just keep it fun and mix what you love! To keep your creamy mushroom spinach ravioli fresh, place leftovers in an airtight container. Make sure to let the dish cool to room temperature first. Store it in the fridge for up to three days. If you notice any moisture, use a paper towel to absorb it before sealing the container. When you are ready to enjoy your leftovers, reheating is simple. You can use a microwave or stovetop. For the microwave, place the ravioli in a bowl and cover it with a damp paper towel. Heat for about one to two minutes, stirring halfway through. If using the stovetop, add a splash of cream or broth to a skillet. Warm it gently over low heat, stirring often, until heated through. If you want to save your ravioli for later, freezing is a great option. First, let the dish cool completely. Portion it into freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. To reheat from frozen, thaw it overnight in the fridge first. Then, follow the reheating tips for best results. Fresh or frozen mushroom-filled ravioli works best. It adds rich flavor and texture. The mushroom filling pairs well with the creamy sauce. If you cannot find mushroom ravioli, cheese-filled options are great too. Yes, you can prepare this dish ahead of time. Cook the ravioli and the sauce separately. Store them in the fridge. When ready to serve, combine them and heat gently. This way, you save time and still enjoy a tasty meal. You can serve this dish with a simple side salad. A light green salad complements the meal well. Garlic bread also makes a great side. It adds a nice crunch and flavor. Yes, you can use dried ravioli. However, you need to adjust the cooking time. Follow the package instructions to ensure it cooks properly. Dried ravioli may have a different texture but can still be delicious. To add spice, try adding red pepper flakes. Sprinkle them into the sauce while cooking. You can also use spicy sausage or chili oil for extra heat. Adjust the amount based on your spice preference. This post covered how to make creamy mushroom spinach ravioli. We looked at key ingredients, step-by-step cooking methods, and tips for rich flavor. I shared ways to customize the dish with variations and smart storage tips. Remember, cooking is fun! Use these ideas to create your perfect plate. Try different flavors and enjoy the process. Cooking at home makes every meal special.

Creamy Mushroom Spinach Ravioli

Indulge in a deliciously Creamy Mushroom Spinach Ravioli that’s perfect for any weeknight dinner! This simple recipe combines tender ravioli with a rich, creamy sauce made from fresh mushrooms and spinach. Ready in just 30 minutes, it's a quick meal packed with flavor. Discover how easy it is to create this comfort food classic that will impress your family and friends. Click through for the full recipe and elevate your dinner tonight!
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Ingredients
  

12 ounces fresh or frozen ravioli (preferably mushroom-filled)

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

8 ounces fresh spinach, roughly chopped

8 ounces cremini mushrooms, sliced

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and black pepper to taste

A pinch of nutmeg (optional)

Fresh basil or parsley for garnish

Instructions
 

Cook the Ravioli: In a large pot of salted boiling water, cook the ravioli according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

    Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

      Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are golden and tender, around 5-6 minutes.

        Incorporate Spinach: Add the chopped spinach into the skillet. Cook until the spinach wilts, about 2-3 minutes.

          Prepare the Cream Sauce: Lower the heat to medium-low, and pour in the heavy cream. Stir well to combine and let simmer for about 3-4 minutes until slightly thickened.

            Add Cheese and Season: Stir in the grated Parmesan cheese until melted and creamy. Season the sauce with salt, black pepper, and a pinch of nutmeg (if using) to taste.

              Combine Ravioli and Sauce: Gently add the cooked ravioli to the skillet, tossing gently to coat them in the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

                Serve: Plate the ravioli and garnish with fresh basil or parsley for an aromatic touch.

                  Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings

                    - Presentation Tips: For an appealing presentation, use a large spoon to create a swirl of sauce on the plate, placing the ravioli artfully in the center, and sprinkle with additional Parmesan cheese and herbs.