Looking
for a super quick super tasty weeknight meal…well I have the perfect recipe for
you.
This ravioli with spinach and mushrooms took me all of 20 minutes to make and it was so good!
What
you need,
1
package (9oz.) of fresh ravioli, I used roasted garlic and asiago but any
flavour you like would do.
3
tbsp. butter
1/3
cup panko bread crumbs
8oz.
button mushrooms, sliced
3
cloves of garlic, minced
8
oz. baby spinach
¼
cup Parmesan cheese, grated
In
a large pot of boiling, salted water cook the ravioli according to package
directions. Drain, reserving ½ cup of the cooking water.
In
a large skillet, melt 1 tablespoon of the butter over medium heat. Stir in the
panko crumbs and stir to coat. Toast until golden brown, about 3 minutes,
stirring often.
Transfer
crumbs to a small bowl and wipe out the skillet with a paper towel.
Return
the skillet to medium high heat. Add 1 tablespoon of butter and add the
mushrooms, season with salt and pepper. Cook the mushrooms, stirring often,
until the mushrooms are brown and tender, about 8 minutes. Add the garlic and
cook for 1 minute until fragrant.
Add
in the spinach and cook until it is wilted, about 2 minutes.
Add
the pasta in and stir to combine, if you need to add in a little of the
reserved pasta water to thin the sauce you can, I used about ¼ cup. Stir in the
cheese and season with salt and pepper to taste.
Serve
the pasta topped with the toasted breadcrumbs.
This
was delicious! The crispy breadcrumbs really made the dish!
Jen
Recipe adapted from Rachel Ray Magazine
Interesting with the breadcrumbs! Looks delish.
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