Sauteed Ravioli With Spinach And Mushrooms Recipe
Are you looking for a mouthwatering Sauteed Ravioli With Spinach And Mushrooms recipe? Serve this tasty Main Dish as often as you like! A good way to use up Pasta is to make some irresistible Sauteed Ravioli With Spinach And Mushrooms. The Sauteed Ravioli With Spinach And Mushrooms can be considered the gem of the Italian cuisine. My family loves Sauteed Ravioli With Spinach And Mushrooms. So will yours!
Ingredients
1 medium onion
1/2 pound mushrooms
1 pound fresh spinach or 2 packages (10 ounces each) frozen spinach, thawed
3 tablespoons olive or other vegetable oil
4 cloves garlic, minced or crushed through a press
1 pound cheese-filled ravioli
3 tablespoons butter
1 1/2 teaspoons oregano
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese
Directions
1 Bring a large pot of water to a boil.
2 Meanwhile, thinly slice the onion and mushrooms. If using fresh spinach, wash and stem. If using frozen thawed spinach, squeeze out any excess moisture with your hands.
3 In a large skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the onion and garlic, and cook until the onion begins to soften, 2 to 3 minutes.
4 Add the ravioli to the boiling water and cook until al dente, 8 to 10 minutes, or according to package directions.
5 Meanwhile, add 1 tablespoon of the oil and the mushrooms to the skillet and stir-fry until the mushrooms begin to soften, 3 to 5 minutes.
6 Add 2 tablespoons of the butter, the oregano, salt, pepper and spinach, and cook until the spinach is just limp and heated through, about 3 minutes.
7 Divide the spinach and mushrooms among four plates. Drain the ravioli. Add the remaining 1 tablespoon each oil and butter to the skillet. Add the drained ravioli and stir-fry until the ravioli are just beginning to brown, 2 to 3 minutes.
2 Meanwhile, thinly slice the onion and mushrooms. If using fresh spinach, wash and stem. If using frozen thawed spinach, squeeze out any excess moisture with your hands.
3 In a large skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the onion and garlic, and cook until the onion begins to soften, 2 to 3 minutes.
4 Add the ravioli to the boiling water and cook until al dente, 8 to 10 minutes, or according to package directions.
5 Meanwhile, add 1 tablespoon of the oil and the mushrooms to the skillet and stir-fry until the mushrooms begin to soften, 3 to 5 minutes.
6 Add 2 tablespoons of the butter, the oregano, salt, pepper and spinach, and cook until the spinach is just limp and heated through, about 3 minutes.
7 Divide the spinach and mushrooms among four plates. Drain the ravioli. Add the remaining 1 tablespoon each oil and butter to the skillet. Add the drained ravioli and stir-fry until the ravioli are just beginning to brown, 2 to 3 minutes.
