Mushroom Ravioli with Spinach

• doses: 4 servings
• tempo ativo: 15 minutes
• tempo total: 30 minutes

Ingredientes

10 oz ravioli (cheese ravioli, pesto-filled, etc.)

2 tablespoons olive oil

1/4 cup sun-dried tomatoes (, chopped)

10 oz mushrooms (cremini, button mushrooms, or baby portobellos)

5 oz spinach (, fresh)

4 cloves garlic (, minced)

1/4 teaspoon red pepper flakes

1 tablespoon olive oil

salt and pepper

Instruções

Cook ravioli until al dente. Drain.

In a large skillet, heat 2 tablespoons olive oil on medium heat.

Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.

Add fresh spinach, minced garlic, red pepper flakes. Continue cooking and stirring until the spinach wilts.

To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat.

Season with salt and pepper.

Informação Nutricional

• Calorias: 375 kcal
• Gordura Total: 19 g
• Gordura Saturada: 4 g
• Colesterol: 38 mg
• Sódio: 488 mg
• Carboidratos Totais: 37 g
• Fibra Alimentar: 4 g
• Açúcares Totais: 5 g
• Proteína: 14 g