This post may contain affiliate links. Read my disclosure policy.
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.
So good, family loved it. I didn’t have sun dried tomatoes so I drained a can of petite diced tomatoes and added that with the spinach. Hubby sprinkled some grated Parmesan cheese on his. Will be making this again.
Elizabeth, thank you so much for sharing your feedback! Glad you liked the recipe and good to know that drained diced tomatoes worked well!
I tried this recipe and I must say that it was awesome! I added some chopped green onions and 2 pats of butter to suit my tastes. It was quick to prepare and a filling, but not heavy meal. I had some garlic toast along with it. I like that it was a meatless meal, but I can add meat as well. Thanks for sharing this recipe! Definitely a keeper!!!
Michelle, I am glad you found this recipe and that it was a success! Love the addition of green onions!
Although I have made this several times I am sorry to say I have never left a review. This is my go to for simple quick and delicious . Always the simplest of ingredients I’m finding let you savour the amazing flavour . No more cream sauces for this house .
We just came back from Italy and the best dishes we had were very much like this letting the pasta and veggies take centre stage instead of smothering everything with a sauce .
Thanks again for yet another dinner of gastronomic wonder
Alex, I am so flattered by your feedback! Thank you for taking the time to write such a thoughtful and positive comment - I really appreciate it! 🙂 I am glad you've made this recipe several times and enjoyed it. Italy is an amazing country. I am going there next week - can't wait!
SOOOOOO GOOD!!!! I picked up some mushroom stuffed ravioli and wasn't sure what to do with it....now I know! This was way to easy to be so good. I added some oven roasted broccoli after plating and couldn't stop myself.
Thanks for sharing.
Thank you so much for such a positive and enthusiastic comment! 🙂 I really appreciate it! Love that you served this with oven-roasted broccoli - what a great pairing!
Oh my gosh! This recipe is fabulous! This meal will be my go-to meal when I want to impress people! I had the idea to add sautéed chicken breasts. I sliced the raw breasts in half to create thin layers. I added salt and pepper, and cooked the chicken in the oil from the sun dried tomatoes. Before serving I sliced the chicken breasts into 1/2 to 3/4 inch thick pieces. The chicken flavored with the tomato oil was delicious. Wow. Thank you!!!
Rachel, I am so flattered by your comment! I know a lot of people might like the recipe but don't have the time to comment, but when I see glowing reviews like yours - they really make my day! 🙂
Love the idea of adding sauteed chicken! It makes it a complete meal with protein!
Hi Julia, I made this recipe today and we both look forward to having it again.
Very tasty and simple. It was the right amount for two entrees, though the
recipe states four servings. Fresh strawberries for dessert. Jo Ann
Jo Ann, I am so glad you enjoyed this recipe! Fresh strawberries for dessert sound so good! 🙂
Looks delish as recipe is written, but I really like some of the tweaks also. Only change I would make is omitting all the oil. I prefer to sauté using water or broth.
Thank you for your kind words about this recipe! I hope you give it a try and enjoy it! 🙂
Looks good but this is not mushroom ravioli with spinach - it’s ravioli with mushrooms and spinach.
You can say it this way, too!
Made this for me and my partner last night. So easy to make and absolutely delicious. Made the recipe exactly how it says, I used buffalo milk and ricotta stuffed ravioli and it was perfect! Thank you Julia
Rebecca, you are very welcome! I love simple recipes, this one works so well with a wide variety of amazing store-bought pre-made ravioli choices we have these days!
Used portobello mushroom stuffed ravioli!!! Yum!!! Will this freeze well?
Portobello Mushroom stuffed ravioli sounds so good - great choice! Yes, this dish will freeze well!
Made this tonight, very quick and easy. In lieu of pieces of sundried tomatoes, used a sundried tomato pesto , and mushroom stuffed ravioli. This recipe needed a bit more liquid and instead of adding more oil, used some pasta water and it made a bit of a sauce. Sprinkled some Parmesan. Very delicious!!
Sylvie, I am so glad you liked this! Love your addition of sun-dried tomato pesto! Mushroom stuffed ravioli sound delicious, too!
Amazing ideas, compliments, and twists on some amazing recipes. Your idea was amazing and the recipe was fabulous either way. A big thank you to Julia's album
So glad you enjoyed this recipe - you can make many variations with it, for sure!
Good recipe, tasty but it seems to be missing something. Followed recipe to a “T” but still lacks a little more taste.
You can add more spice, such as red pepper flakes. Also, top it with freshly grated Parmesan cheese - it adds flavor and saltiness.
I thought of two other ideas: anchovies or pine nuts(although I did not find that your recipe lacked flavor).
Anchovies or pine nuts sound perfect for this recipe!
My husband loved it . I used fresh tomato’s and added onion and garlic. It was great!!♥️
Debbie, I am glad you liked this! Love your additions! Thank you for the 5-star review - I really appreciate it! 🙂
I’ve made this twice in a week. My husband and I loved it and I love that it so easy!
Margaret, I am very happy to hear that! 🙂
I made this recipe last night for my wife, and it was super delicious and easy to make - especially with the wonderful directions and photos at each step. Mine didn't quite turn out as pretty as the pictured version, but I know I will want to make it again, and so I will get another chance at the aesthetics! The recommended Tomato Cucumber Avocado Salad was excellent on its own merits and also went very well with this main dish. I paired the two with a solid bottle of Merlot and finished with homemade raspberry ice cream.
Glad you liked both recipes! Merlot pairs beautifully with pasta and veggies! Homemade raspberry ice cream sounds delicious - what a great way to finish this meal. Thank you for the comment and the 5-star review! 🙂
Delicious. Savory. Quick and easy prep. Will definitely make again. Next time I may add a/2 cup of Alfredo sauce.
Rita, so glad you liked it! Thank you for stopping by and sharing a positive review - I really appreciate it!!!! 🙂