Spinach and Mushroom Ravioli Recipe | Creamy Sundried Tomato Sauce with Gourmet Vegetarian Filling
This Spinach and Mushroom Ravioli in Sundried Tomato Sauce is a luxurious pasta dish that blends earthy flavors with creamy, tangy depth. Tender ravioli filled with sautéed mushrooms and spinach are coated in a velvety sundried tomato cream sauce infused with garlic, herbs, and a hint of parmesan. It’s a perfect balance of comfort and sophistication—ideal for date nights, dinner parties, or when you want to elevate your weeknight meal. Serve with a sprinkle of fresh basil and crusty bread for a complete experience.
Equipment
- Large skillet
- Medium pot
- Slotted spoon or pasta strainer
- Cutting board and knife
- Measuring Cups and Spoons
Ingredients
- 1 lb (450g) store-bought mushroom or cheese ravioli
- 2 tbsp olive oil (or oil from sundried tomatoes)
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1½ cups sliced cremini or button mushrooms
- ½ cup chopped oil-packed sundried tomatoes
- 2 cloves garlic, minced
- ½ cup vegetable broth or white wine (optional)
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- 1 tsp dried thyme or basil
- Salt and pepper to taste
- Optional: reserved pasta water
Instructions
- Sauté Mushrooms and Garlic: Heat oil in a skillet over medium heat. Add mushrooms and cook until browned, about 5–7 minutes. Add garlic and sauté for 1 minute.
- Add Spinach: Stir in spinach and cook until wilted (or heated through if using frozen).
- Add Sundried Tomatoes: Mix in chopped sundried tomatoes and cook for 2–3 minutes.
- Deglaze (Optional): Pour in broth or wine, scraping up browned bits. Simmer for 2 minutes.
- Add Cream and Cheese: Stir in cream, parmesan, and herbs. Simmer for 5 minutes until slightly thickened.
- Cook Ravioli: Boil ravioli according to package instructions. Reserve ¼ cup pasta water before draining.
- Combine and Serve: Toss ravioli with sauce, adding pasta water if needed. Season with salt and pepper. Serve hot.
Notes
- Tip: Chop sundried tomatoes finely so they blend smoothly into the sauce.
- Make Ahead: Sauce can be made 2 days in advance and reheated gently.
- Substitutions: Use cashew cream and dairy-free ravioli for a vegan version.
- Add-ins: Try pine nuts, chili flakes, or goat cheese for extra flavor.
- Storage: Refrigerate leftovers for up to 3 days. Reheat with a splash of milk or broth.
- Freezing: Freeze sauce and ravioli separately for best texture.