Description
Spinach and Mushroom Alfredo Ravioli is a creamy and savory dish featuring tender ravioli stuffed with fresh spinach and earthy mushrooms, served in a smooth Alfredo sauce that’s rich yet balanced. Ideal for a comforting weeknight dinner or special occasion, this recipe is easy to prepare, nutrient-rich, and delivers restaurant-quality flavors with minimal effort.
Ingredients
Filling & Pasta
- Fresh or frozen spinach and mushroom-filled ravioli: 12 oz (about 3/4 package)
Vegetables
- Fresh baby spinach: 2 cups, loosely packed
- Button or cremini mushrooms: 1 cup, sliced
- Garlic: 2 cloves, minced
Alfredo Sauce
- Heavy cream: 1 cup
- Parmesan cheese: 3/4 cup, freshly grated
- Butter: 2 tablespoons
- Salt: 1/2 teaspoon (or to taste)
- Black pepper: 1/4 teaspoon (or to taste)
Optional Garnish
- Fresh parsley: 2 tablespoons, chopped
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil, then gently add the ravioli. Cook according to package instructions, usually around 3-4 minutes, until they float to the surface indicating they’re done. Drain and set aside.
- Sauté the Mushrooms and Spinach: In a large pan, melt butter over medium heat and add minced garlic. Once fragrant, add the sliced mushrooms and cook until golden and tender. Add fresh spinach and sauté until wilted. Season lightly with salt and pepper.
- Prepare the Alfredo Sauce: Pour heavy cream into the pan with the vegetables and simmer gently. Stir in freshly grated Parmesan cheese until melted and the sauce thickens to a creamy consistency. Taste and adjust seasoning as needed.
- Combine Ravioli and Sauce: Add the cooked ravioli to the Alfredo sauce mixture and gently toss to coat every piece with the rich, creamy sauce. Warm through for a minute or two to marry the flavors perfectly.
- Serve and Garnish: Plate the Spinach and Mushroom Alfredo Ravioli and sprinkle chopped fresh parsley on top for a pop of color and freshness. Serve immediately for the best experience.
Notes
- Use fresh spinach and mushrooms for the best flavor and texture.
- Do not overcook the ravioli to avoid sogginess; perfect cooking maintains shape and texture.
- Freshly grate Parmesan cheese rather than using pre-grated for a smoother sauce.
- Simmer Alfredo sauce gently to prevent cream from breaking and maintain richness.
- Stir in a splash of reserved pasta water if the sauce becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 4-5 ravioli with sauce)
- Calories: 420
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 85 mg
Keywords: Spinach and Mushroom Alfredo Ravioli, creamy ravioli recipe, easy Italian dinner, vegetarian ravioli, Alfredo sauce pasta
