Tasty Tusedays: Cheese Ravioli with Mushrooms & Spinach

 

Welcome to Tasty Tuesdays!

 

A few weeks ago I made this simple and easy ravioli dish.  I used pre-made ravioli which makes this a quick meal - perfect for busy weeknights after work.

 

{ Recipe from the March 2012 issur of Rachel Ray Magazine }

 

Ingredients:

- (1) 20 oz package frsh or frozen cheese ravioli

- 3 tablespoons butter

- 1/4 cup fresh breadcrumbs

- salt & pepper to taste

- (1) 8oz sliced muchrooms (variety of your choice)

- 3 cloves garlic, finely chopped

- 8 oz. baby spinach

- olive oil, for drizzling

 

In a large pot of boiling, salted water, cook the ravioli according to package directions. Drain, reserving 1/2 cup of the cooking water.

 

Meanwhile, in a skillet, melt 1 tbsp. butter over medium heat. Stir in the breadcrumbs and season lightly with salt and pepper. Toast until golden, 3 minutes. Transfer to a plate. Wipe out the skillet.

 

Return the skillet to medium-high heat. Add 1 tbsp. butter and melt. Add the mushrooms; season with salt and pepper. Cook, stirring, until the mushrooms are tender and browned, about 8 minutes. Add the garlic and cook for 1 minute. Add the spinach in handfuls, tossing to wilt.

 

Add the reserved pasta water and the ravioli to the mushrooms and spinach. Stir in the remaining 1 tbsp. butter; toss.

 

To serve, top the ravioli with the breadcrumbs. Drizzle with olive oil.  Enjoy!

 

 

What did you cook this week?

 

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