Mushroom Ravioli with Spinach - this easy meatless pasta dinner requires only 6 ingredients and 30 minutes! Mushrooms are sauteed with spinach, garlic, sun-dried tomatoes and combined with ravioli.
My family loves Italian filled pasta combined with a flavorful mixture of vegetables and mushrooms! This recipe has been inspired by my Italian ravioli which also features lots of veggies. I used store-bought ravioli filled with 4 cheese mix.
You can use any type of ravioli to combine with mushrooms: pesto filled ravioli, cheese ravioli, spinach filled ravioli, etc. You can even make your own ravioli from scratch if you like. I have 2 homemade ravioli recipes on my site that I highly recommend. Try homemade ravioli with goat cheese and spinach filling and ravioli with spinach and ricotta cheese filling.
Mushroom Ravioli
- Only 6 ingredients. This recipe requires spinach, mushrooms, sun-dried tomatoes, olive oil, garlic, and store-bought or homemade ravioli. Simple and easy!
- 30 minutes of your time. It's a perfect weeknight recipe that takes only 30 minutes in the kitchen! Your family will love the flavors in this pasta dish!
- Meatless dinner. Mushroom ravioli does not have any meat, yet this dinner will keep you full and satisfied.
- Flexible recipe. This recipe will work with any type of ravioli. Use homemade ravioli or buy ravioli with any kind of filling in the store. Use baby portobellos, cremini mushrooms, shiitake, porcini, button mushrooms, or oyster mushrooms.
What to serve with mushroom ravioli
Ravioli is Italian filled pasta. When combined with mushrooms and veggies, it is a complete meal. Here are some ideas of what goes well with ravioli:
- Creamy Sauce. Add a creamy sauce such as alfredo sauce or creamy sun-dried tomato sauce.
- Protein. Serve mushroom ravioli with grilled chicken, salmon and asparagus, or baked trout. You can also serve ravioli with lamb loin chops.
Side dishes for ravioli
Because ravioli is already rich in flavor, complement it with a lighter side dish or a salad. Here are some ideas:
- Salad. Want to keep your meal meatless? Serve simple salad with spinach or arugula. Or, try this refreshing tomato cucumber avocado salad.
- Roasted vegetables. Serve roasted asparagus, Brussels sprouts, broccoli, or green beans.
What sauce goes well with ravioli
- Alfredo sauce
- Creamy sun-dried tomato sauce
- Four cheese pasta sauce
- Marinara sauce
Variations and substitutions
- Use any type of ravioli: cheese-stuffed, pesto-stuffed, etc.
- Make this dish gluten-free by using gluten-free ravioli.
- Use regular button mushrooms, cremini, shiitake, oyster mushrooms. For "meaty" taste, use portobello mushrooms.
- Don't have spinach? Use kale or Swiss chard.
How to make mushroom ravioli
You'll need lots of mushrooms (10 oz) and 10 oz of ravioli. Use baby portobello mushrooms, shiitake, cremini, oyster mushrooms, or button mushrooms. Below are step-by-step photos and instructions.
1) In a large skillet, combine 10 oz sliced mushrooms, ¼ cup of chopped sun-dried tomatoes with 2 tablespoons of olive oil.
2) Cook mushrooms and sun-dried tomatoes for 2 minutes, on medium heat.
3) Add 5 oz of fresh spinach, 4 cloves of minced garlic, and ¼ teaspoon of red pepper flakes.
4) Continue cooking and stirring until the spinach wilts.
5) To the skillet with sautéed mushrooms and vegetables add 10 oz cooked ravioli, 1 tablespoon of olive oil, red pepper flakes, and stir.
6) Reheat gently on medium-low heat. Season with salt and pepper.
Other delicious ravioli recipes
- Italian ravioli
- Pumpkin ravioli with brown butter and pecans
- Homemade ravioli with goat cheese and spinach filling
- Ravioli with spinach and ricotta cheese filling
Mushroom Ravioli with Spinach
Ingredients
- 10 oz ravioli (cheese ravioli, pesto-filled, etc.)
- 2 tablespoons olive oil
- ¼ cup sun-dried tomatoes , chopped
- 10 oz mushrooms (cremini, button mushrooms, or baby portobellos)
- 5 oz spinach , fresh
- 4 cloves garlic , minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil
- salt and pepper
Instructions
- Cook ravioli until al dente. Drain.
- In a large skillet, heat 2 tablespoons olive oil on medium heat.
- Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.
- Add fresh spinach, minced garlic, red pepper flakes. Continue cooking and stirring until the spinach wilts.
- To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat.
- Season with salt and pepper.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I didn’t have any spinach on hand, although I did use mushroom and spinach ravioli. Even without the added spinach, we still thoroughly enjoyed this meal. Thanks for a fast, easy, and tasty recipe.
I’m so glad you enjoyed the recipe, Sharon! Mushroom and spinach ravioli sounds delicious! Thanks for trying it out, and I’m happy it worked well even without the spinach. 🙂
I'd love to try this recipe but 10 oz of ravioli would not nearly be enough for my family to share. My question is then do I double everything to make this happen? BTW...I've made a couple of your soup recipes and they were amaZing, most loved by my picky 91-year-old dad. LOL Thank you!
Yes, Janice, absolutely—go ahead and double all the ingredients to make a larger batch! It should work out just fine. I'm so glad to hear you've enjoyed the soup recipes, especially that they got your dad's stamp of approval—that made me smile! 🙂
So quick and easy to make and tasted delicious. I also added chicken tenderloins, a little bit of passata at the finish and some parmesan on top. Thank you for such a great, easy recipe.
Thank you for your wonderful review, Deb! I love that you served it with chicken to add protein!
Delicious and easy! Nice little kick of heat. Added some freshly grated Parmesan
Love the versatility of this recipe. I had homemade mushroom raviioli in my freezer I had made 2 weeks prior to coming across your recipe. I made it as you have it written, until I had realuzed I had a couple of rib eye
steaks that needed cooked. So I broiled those and sliced in very thin bite sized pieces and combined with the ravioli at the end. That was all I added extra to your recipe. I had made a creamy mushroom sauce on the side for those that wanted to pour over their serving. I personally didn't think it needed it. Thanks for the recipe! It is a big hit in the house.
Tammy, I love how you made it your own by adding the rib-eye steaks and creamy mushroom sauce—what a great way to elevate the dish! Thanks so much for sharing your creative twist with me and other readers who might like to try the same! 🙂
I rustled this up last night because (1) I had fresh spinach and (2) I wanted to use up mushrooms before they got creepy looking. It was good! Everything else I had in the pantry. Except ... one thing. I missed meat. So I cooked up some bacon. Oh well. I am neither vegetarian nor the stricter vegan. But, I try to understand why others are. Thanks for the quick supper idea, Julia! Got enough leftover for next day's lunch/snack.
Quite good! I subbed mushroom ravioli for the cheese ravioli. Next time I will add more sun dried tomatoes. Topped with some parm. Quick and easy weeknight dinner.
This is amazing!! I made it exactly as written with mushroom ravioli that I needed to cook. Will FOR SURE make this again.
Aw, thank you so much, Kristie! Glad this one was a success!
I will, too!! Why? Not too many ingredients. Ingredients were something I had on hand. Took only 15 minutes (love that). And spinach is good for us.
This was fabulous! I followed the recipe exactly, only added extra mushrooms. This was a nice change from pasta with a tomato or cream sauce.
I'm so happy to hear you enjoyed it, Rosie! Thank you for taking the time to leave a review.
Just made this! So good! Only thing I did different was added onion powder, garlic powder, paprika and a little cayenne. And then heavy cream. It's so good!!
So glad you loved it, Andrea! I love the addition of cream and all these spices! 🙂
Great add-ins. When I make it next time, I will follow your lead and chop up / plop in onions.
Made this with artichoke filled ravioli! Excellent!!
Artichoke filled ravioli sound so good!!