Description
Garlic Butter Ravioli with Spinach & Sun-Dried Tomatoes
Ingredients
1 package (9 oz) cheese or mushroom ravioli
2 tbsp butter
2 tbsp olive oil
3 garlic cloves, minced
1 cup mushrooms, sliced
1 cup baby spinach
1/3 cup sun-dried tomatoes, chopped
1/4 cup grated Parmesan cheese
1/2 cup vegetable broth
Salt and black pepper, to taste
Red chili flakes (optional, for spice)
Directions
Cook ravioli: Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions. Drain and set aside.
Sauté garlic and mushrooms: In a large skillet, heat butter and olive oil over medium heat. Add minced garlic and sauté until fragrant. Toss in the mushrooms and cook until softened.
Add broth and sun-dried tomatoes: Pour in the vegetable broth and stir in the sun-dried tomatoes. Let it simmer for 2-3 minutes.
Toss in spinach: Add the baby spinach to the skillet and cook until just wilted.
Combine with ravioli: Gently toss the cooked ravioli into the skillet, making sure it’s well-coated in the garlic butter sauce.
Season and serve: Season with salt, black pepper, and red chili flakes if desired. Top with grated Parmesan and serve warm.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a foolproof dish. First, ensure all ingredients are prepped (minced garlic, sliced mushrooms, chopped tomatoes). Use a large skillet to prevent overcrowding. When cooking the ravioli, stir gently to avoid tearing. For the sauce, let the garlic become fragrant but not browned to prevent bitterness. Add the broth and allow it to reduce slightly to concentrate flavor before adding the spinach and ravioli for the final toss.
Serving Suggestions
This rich pasta dish pairs beautifully with a simple side salad dressed with a light vinaigrette to cut through the butter. For a heartier meal, serve alongside grilled chicken or shrimp. Garnish with extra Parmesan, fresh basil, or a sprinkle of toasted pine nuts for added texture and flavor. A crusty baguette is perfect for soaking up any remaining sauce.
How-to Summary
In summary: cook ravioli, then create a sauce by sautéing garlic and mushrooms in butter and oil. Add broth and sun-dried tomatoes, simmer, then wilt spinach. Toss drained ravioli in the skillet to coat in the sauce, season, and top with Parmesan cheese.
Frequently Asked Questions
Can I use fresh pasta instead of frozen? Absolutely. Fresh ravioli will cook much faster, often in 2-4 minutes, so adjust your timing accordingly.
How can I make this dish creamier? Stir in 1/4 cup of heavy cream or full-fat coconut milk with the vegetable broth for a luxurious, creamy sauce.
What’s a good substitute for sun-dried tomatoes? Use roasted red peppers or halved cherry tomatoes sautéed until softened. The flavor profile will change but remain delicious.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth or water to revive the sauce.
Is this recipe freezer-friendly? It’s not recommended to freeze after assembly, as the ravioli and spinach can become mushy. The sauce alone can be frozen for up to a month.
Common Mistakes to Avoid
Avoid overcooking the ravioli, as it will continue to warm in the sauce. Do not burn the garlic; sauté just until fragrant. Ensure your skillet is large enough to combine everything without breaking the ravioli. Finally, do not skip salting the pasta water—it’s essential for seasoning the ravioli itself.
Conclusion
This Garlic Butter Ravioli is a testament to how a few quality ingredients can create an extraordinary meal in under 30 minutes. It’s a versatile, comforting dish that feels restaurant-worthy yet is simple enough for any weeknight. By following the guide and tips above, you can avoid pitfalls and customize it to your taste. Enjoy this delicious, satisfying pasta that is sure to become a regular in your dinner rotation.