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 just made this today with spinach filled ravioli and omg! Vegan tomato pesto just really elevated it. Great recipe
Ashley, I am so glad you enjoyed it! 🙂
This is NOT mushroom ravioli, this is store bought cheese ravioli with a spinach, mushroom sauce! Do you get credit for clicks?
Julia, I always look forward to your recipes. They always look so good and I’ve made several of them keep up the good work. You’re an amazing cook.
Aww, thank you, Nancy, you are so very sweet!
Nothing in the recipe that hubby and I don't like, however neither of us cared for this recipe
Can this be made ahead and then reheated for dinner?
Yes, this is a great recipe for meal prep!
So good ! My hubby raved about it saying how much this would cost at a restaurant! Thank you !
Susan, I am so glad both of you loved this recipe! 🙂
This was really good and quick. I also like that there was no cream! Much healthier. I used mushroom ravioli and toasted some pine nuts to add a bit of crunch. Just great!
Mary, I love the addition of pine nuts! ❤️ I made this recipe specifically without any cream as an alternative to so many creamy ravioli sauces. 🙂
We enjoyed this recipe. I added kielbasa cut into half moons and browned in pan to boost protein level and was short on mushrooms and spinach so added broccoli florets separated into small buds with the mushrooms and added 1 cup marinara sauce at the end for sauce
I love your delicious changes, Carol! Love the addition of protein, and the more veggies - the better! ❤️
Made this tonight and it was a hit! Quick and easy to make, but looks and tastes like you cooked all afternoon! I give this 10 stars!
Kathleen, thank you for your rave review, wow! 🙂
Looking forward to trying this as all of your recipes are fantastic. My question is, are the sun dried tomatoes you use in the jar or dried?
Becky, I prefer sun-dried tomatoes packed in oil (in a glass jar). They are softer, and you can use the oil from the jar for cooking. Enjoy! 🙂
This dish is so flavorful and simple to prepare. A little prep and voila!..dinner is on the table in 30 minutes. This is dinner- guest worthy as well. Highly recommend!
Kathy, thank you for taking the time to share your review and the 5-star rating! 🙂 So glad you loved this! 🙂
I’ve made this recipe multiple times. It is easy, very versatile and I usually have most ingredients on hand!
Dianne, so glad this recipe became a favorite - thank you for your rave review and the 5-star rating! ❤️❤️
This recipe is now in my go-to folder. It is so easy to make, veggies, and tasty. I need more recipes like this in my life.
Jean, so glad you think this recipe is worth repeating! ❤️❤️ Thank you for taking the time to share your great review! 🙂
Easy, light and delicious. Made this for dinner and my wife loved it. Topped with a little pecorino. Umm umm.
Gary, I am so happy you both loved this dish! 🙂 Thanks for the feedback! ❤️
So good!
Made this for my husband this afternoon and said this needs to go into dinner rotation! It was delicious and not time consuming to make. Definitely will make again. Thanks so much!
Just made this today for an early Saturday night dinner. So easy but so flavorful!! It will now be a staple for us!! Thank you!