Mushroom Ravioli with Spinach
Ingredients:
1 package (about 9 oz) mushroom ravioli (store-bought or homemade)
2 tbsp olive oil
2 cloves garlic, minced
1 medium onion, finely chopped
2 cups fresh spinach, roughly chopped
1/2 cup heavy cream
1/2 cup vegetable broth or chicken broth
1/4 cup grated Parmesan cheese
1 tbsp fresh lemon juice (optional, for a burst of brightness)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Extra grated Parmesan cheese (for serving)
Instructions:
Cook the Ravioli:
Bring a large pot of salted water to a boil. Add the mushroom ravioli and cook according to the package instructions (usually about 3-4 minutes for fresh ravioli). Once cooked, drain and set aside, reserving a little pasta water.
Sauté the Vegetables:
While the ravioli cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
Add the minced garlic and cook for another 30 seconds, until fragrant.
Wilt the Spinach:
Add the chopped spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until the spinach is wilted and tender. Season with salt and pepper to taste.
Make the Sauce:
Pour in the heavy cream and vegetable (or chicken) broth. Stir to combine, then bring the mixture to a simmer. Let it cook for about 3-4 minutes, allowing the sauce to thicken slightly.
Stir in the grated Parmesan cheese, continuing to cook for another 1-2 minutes, until the sauce is creamy and well-coated.
Combine with Ravioli:
Add the cooked ravioli to the skillet with the sauce. Gently toss the ravioli with the spinach and sauce, making sure they are well-coated. If the sauce seems too thick, you can add a splash of reserved pasta water to reach your desired consistency.
Stir in the fresh lemon juice, if using, for a pop of freshness.
Serve:
Divide the ravioli among serving plates. Garnish with chopped fresh parsley and extra Parmesan cheese.