Cheese Ravioli with Mushrooms and Spinach

Cheese Ravioli with Mushrooms and Spinach

by 36 people

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Makes: 4 servings

Prep: 15 mins

Cook: 15 mins

  • 2 9 ounce packages  (or 1-20oz package) frozen cheese ravioli
  • 3 tablespoons butter
  • 1/4- 1/3 cup fresh breadcrumbs
  • Salt and pepper
  • 1 8 ounce package  sliced white mushrooms
  • 3 cloves garlic, finely chopped
  • 8 ounces baby spinach
  • EVOO, for drizzling
  1. In a large pot of boiling, salted water, cook the ravioli according to package directions. Drain, reserving 1/2 cup of the cooking water.
  2. Meanwhile, in a skillet, melt 1 tbsp. butter over medium heat. Stir in the breadcrumbs and season lightly with salt and pepper. Toast until golden, 3 minutes. Transfer to a plate. Wipe out the skillet.
  3. Return the skillet to medium-high heat. Add 1 tbsp. butter and melt. Add the mushrooms; season with salt and pepper. Cook, stirring, until the mushrooms are tender and browned, about 8 minutes. Add the garlic and cook for 1 minute. Add the spinach in handfuls, tossing to wilt.
  4. Add the reserved pasta water and the ravioli to the mushrooms and spinach. Stir in the remaining 1 tbsp. butter; toss.
  5. To serve, top the ravioli with the breadcrumbs. Drizzle with EVOO.