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!
Recipe adapted from Rachel Ray Magazine