Sausage Ravioli with Sauteed Portabellas Tomatoes Spinach
Elevate weeknight dinners with this savory and vibrant Sausage Ravioli with Sautéed Portabellas, Tomatoes, and Spinach. Tender sausage-filled ravioli is the star of this dish, perfectly complemented by earthy portabella mushrooms, juicy cherry tomatoes, and nutrient-rich spinach. Sautéed in a flavorful combination of olive oil, butter, and garlic, the ingredients come together in a creamy parmesan-infused sauce, enhanced with a hint of red pepper flakes for subtle heat. With its quick 35-minute prep and cook time, this easy yet gourmet recipe is perfect for satisfying comfort food cravings. Garnished with fresh parsley, it's as stunning to serve as it is delicious to eat—a true celebration of bold flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 12 ounces sausage ravioli
- 8 ounces portabella mushrooms
- 1.5 cups cherry tomatoes
- 4 cups fresh spinach
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 garlic cloves
- 1 cup parmesan cheese (grated)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh parsley (chopped)
Instructions
Bring a large pot of salted water to a boil. Cook the sausage ravioli according to package instructions, typically 3-5 minutes. Reserve 1/2 cup of the pasta water, and drain the rest. Set the ravioli aside.
While the ravioli cooks, prepare the vegetables: slice the portabella mushrooms into thin strips and halve the cherry tomatoes. Mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the mushrooms and sauté them for 4-5 minutes, until softened and slightly golden.
Add the cherry tomatoes to the skillet and cook for another 2-3 minutes, stirring occasionally, until they begin to soften and release their juices.
Lower the heat slightly, add the butter and minced garlic, and cook for 1-2 minutes until fragrant. Be careful not to let the garlic burn.
Add the fresh spinach to the skillet and toss gently for 1-2 minutes, or until the leaves wilt down.
Season the mixture with salt, black pepper, and red pepper flakes. Stir well to combine.
Gently add the cooked ravioli to the skillet, along with a splash of the reserved pasta water to loosen the sauce, if needed. Toss everything together carefully to avoid breaking the ravioli.
Sprinkle the grated parmesan cheese over the dish and stir gently until it melts into the sauce.
Garnish with fresh chopped parsley before serving. Serve the ravioli hot, and enjoy this deliciously hearty meal.
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 6296 mg | 274% | |
| Total Carbohydrate | 103.8 g | 38% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 15.7 g | ||
| Protein | 126.8 g | 254% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2912 mg | 224% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2157 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
