Mushroom Ravioli with Spinach


1 cup mushrooms, chopped

2 cups fresh spinach

1/2 cup heavy cream

1/4 cup Parmesan cheese, grated

1/2 cup chicken broth

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 package (9 oz) mushroom ravioli


Cook Ravioli: Boil ravioli according to package instructions. Drain and set aside.

Sauté Mushrooms: Heat olive oil in a large skillet over medium heat. Add mushrooms, salt, and pepper. Cook until mushrooms are soft.

Add Spinach: Stir in spinach and cook until wilted.

Make Sauce: Pour in chicken broth and heavy cream. Stir and bring to a simmer.

Combine: Add cooked ravioli to the skillet. Toss gently to coat in sauce.

Finish: Sprinkle Parmesan cheese over the top. Serve warm.


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