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Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling, salted water, cook the ravioli according to package directions. Drain, reserving 1/2 cup of the cooking water.

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  • 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.

  • 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.

  • Add the reserved pasta water and the ravioli to the mushrooms and spinach. Stir in the remaining 1 tbsp. butter; toss.

  • To serve, top the ravioli with the breadcrumbs. Drizzle with EVOO.

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