Sauteed Ravioli With Spinach And Mushrooms Recipe
Ingredients
| Onion | 1 Medium | |
| Mushrooms | 1/2 pound | |
| Frozen spinach | 1 pound, thawed | |
| 3 tablespoons olive or other vegetable oil | ||
| 4 cloves garlic, minced or crushed through a press | ||
| 1 pound cheese-filled ravioli | ||
| Butter | 3 Tablespoon | |
| Oregano | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
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.
Chef
