This mushroom ravioli builds on plenty of rich flavors from mushrooms, sun-dried tomatoes and a brothy sauce that coats everything. Garlic and shallot complement the mushrooms well, while spinach adds color and a fresh flavor.
Ingredients
1 (18-ounce) package refrigerated cheese-filled ravioli or mushroom-filled ravioli
2 tablespoons extra-virgin olive oil
2 (4-ounce) packages assorted fresh mushrooms, such as cremini, shiitake and/or oyster, roughly chopped, divided
4 medium sun-dried tomatoes in oil, drained and thinly sliced (about 1/4 cup)
1 medium shallot, finely chopped
2 cloves garlic, finely chopped
1 (5 ounce) package baby spinach
1 cup reduced-sodium chicken broth
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley, plus more for garnish
1 tablespoon unsalted butter
grated parmesan cheese for serving
Directions
Bring a large pot of water to a boil over high heat. Cook ravioli according to package directions, omitting salt. Drain and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add half of the mushrooms; cook, undisturbed, until slightly browned on one side, about 2 minutes. Continue cooking, stirring occasionally, until well browned throughout, about 2 minutes. Move the mushrooms to one side of the pan and add the remaining mushrooms. Cook, stirring occasionally, until browned throughout, about 3 minutes.
Add sun-dried tomatoes, shallot and garlic to the pan; cook, stirring constantly, until fragrant, about 1 minute. Stir in spinach; cook until it starts to wilt, about 2 minutes. Add broth and bring to a simmer over medium-high heat; simmer, stirring occasionally, until the broth is slightly reduced, about 2 minutes. Remove from heat; stir in sage, parsley, and butter. Add the ravioli and toss to combine. Garnish with additional parsley and serve with Parmesan, if desired.
