Mushroom Ravioli with Spinach

Ingredients

• Pesto Ravioli

  Wegmans

  280g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Sun-dried tomatoes

  ¼ cup or 14g

• Mushrooms

  Shiitake, raw

  283g

• Spinach

  Raw

  142g

• Garlic

  Raw

  4 cloves, minced or 12g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cook ravioli until al dente. Drain.
2. In a large skillet, heat 2 tablespoons olive oil on medium heat.
3. Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.
4. Add fresh spinach, minced garlic, red pepper flakes. Continue cooking and stirring until the spinach wilts.
5. To the skillet with sauteed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat.
6. Season with salt and pepper.
7. Recipe by: Julia (source: https://juliasalbum.com/mushroom-ravioli/)

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