Sauteed Ravioli With Spinach And Mushrooms Recipe
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.
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