Garlic Butter Mushroom Ravioli

$- 1 package (9 oz) fresh or frozen mushroom ravioli - 4 tablespoons unsalted butter - 3 cloves garlic, minced - 1 cup cremini mushrooms, sliced - 1/2 cup spinach leaves For this dish, I love using fresh or frozen mushroom ravioli. The pasta is soft and fills your mouth with flavor. Unsalted butter adds richness, and minced garlic brings a strong taste. I often use cremini mushrooms for their earthy flavor. Spinach leaves add a nice green touch. - 1/4 teaspoon crushed red pepper flakes - 1/4 cup grated Parmesan cheese - Fresh parsley, chopped You can add crushed red pepper flakes for a kick. Parmesan cheese brings out the taste of the dish. Fresh parsley not only looks great but adds freshness too. - Salt and pepper to taste Season with salt and pepper to make the flavors pop. Adjust the amounts to your liking. This simple step can elevate your meal. {{ingredient_image_1}} To start, fill a large pot with water. Add a pinch of salt to the water. Place the pot on the stove and bring it to a boil. Once the water is boiling, gently add the mushroom ravioli. Cook them according to the package instructions. You will know the ravioli is done when they float to the surface. Let them cook for an extra 1-2 minutes for the best texture. After cooking, carefully drain the ravioli in a colander. Set them aside while you make the sauce. In a large skillet, place it over medium heat. Add 4 tablespoons of unsalted butter to the skillet. Allow the butter to melt completely. Once the butter is melted, add 3 cloves of minced garlic. Sauté the garlic for 1-2 minutes. Be careful not to let the garlic turn brown. Brown garlic can taste bitter and ruin the sauce. Now, it’s time to add flavor. Toss in 1 cup of sliced cremini mushrooms. Season with salt and pepper. Sauté the mushrooms for about 4-5 minutes. They should become tender and release their juices. Next, stir in 1/2 cup of fresh spinach leaves. Cook until the spinach wilts, which should take around 2 minutes. If you like a bit of heat, now is the time to sprinkle in 1/4 teaspoon of crushed red pepper flakes. Finally, gently add the drained ravioli to the skillet. Toss everything together. Make sure the ravioli get coated in that rich garlic butter sauce. To boost the garlic butter flavor, try adding some lemon zest. It gives a fresh taste. You can also mix in a touch of white wine while cooking. This adds depth to the dish. Adjust the salt and pepper to suit your taste. If you like heat, add more crushed red pepper flakes. Start small, then taste and add more if needed. To prevent ravioli from sticking, stir gently when you first add them to boiling water. Make sure the water is at a full boil before you add them. Use a slotted spoon to remove them once they float. This means they are done. For tools, use a large pot for boiling and a skillet for the sauce. A slotted spoon helps with easy serving. For sides, a simple green salad pairs well. Garlic bread is also a great choice. To plate the ravioli, use warm plates. This keeps the dish hot longer. Drizzle extra garlic butter on top for a nice touch. Sprinkle more Parmesan and parsley for color. It makes your meal look as good as it tastes! Pro Tips Use Fresh Ingredients: Fresh mushrooms and spinach will elevate the flavor of your dish. Always choose quality ingredients for the best results. Don’t Overcook the Ravioli: Keep an eye on the ravioli while they cook; they should float to the top and only need an additional minute or two. Overcooking can make them mushy. Customize Your Seasoning: Feel free to experiment with herbs and spices. Adding fresh thyme or basil can enhance the dish’s aroma and flavor. Save Some Pasta Water: Before draining the ravioli, reserve a bit of the pasta cooking water. It can help adjust the consistency of the sauce if needed. {{image_2}} You can swap the mushroom ravioli for other types of ravioli. Try cheese or spinach ravioli for a different taste. For the sauce, you can use olive oil instead of butter for a lighter option. If you want a vegetarian dish, skip the butter and use plant-based alternatives. For a vegan twist, choose vegan ravioli and a dairy-free cheese. To change the flavor, think about adding other vegetables. Bell peppers, zucchini, or asparagus work well. You can also add proteins like chicken or shrimp for extra nutrition. Use herbs like thyme or basil to add fresh notes. Spices like black pepper or smoked paprika can give a fun kick. In spring, add fresh peas to your dish. They add sweetness and a nice crunch. For fall, butternut squash brings warmth and creaminess. Just sauté the squash until tender and mix it in with the ravioli. These twists keep your meal fun and seasonal! To keep your garlic butter mushroom ravioli fresh, store it in an airtight container. Make sure to let it cool before sealing. Place it in the fridge and enjoy it within 3 days for the best taste. If you want to keep it longer, consider freezing. You can freeze both uncooked and cooked ravioli. If freezing uncooked ravioli, lay them flat on a baking sheet first. Once frozen, transfer them to a bag. This keeps them from sticking together. For cooked ravioli, let them cool before freezing. To thaw, simply place the frozen ravioli in the fridge overnight. For quick reheating, boil them in water for 2-3 minutes or microwave them until warm. Leftover garlic butter mushroom ravioli can become a baked dish. Just layer them in a baking dish with cheese and bake until golden. You can also slice them into pieces and add them to salads. They work well in soups, adding flavor and texture. Cooking mushroom ravioli takes about 10 minutes. Start by boiling salted water. Once it boils, add the ravioli. They will float when done. After they float, cook for 1-2 more minutes. Drain the ravioli and set them aside. This method ensures they are tender and ready to soak up the garlic butter sauce. Yes, you can use frozen ravioli directly from the freezer. Do not thaw them first. Just add them to boiling salted water. They may take a minute or two longer to cook than fresh ravioli. Follow the package instructions for the best results. This makes dinner quick and easy with frozen options. Garlic butter mushroom ravioli pairs well with many sides. Consider a fresh green salad for a light touch. Garlic bread adds a nice crunch to the meal. Steamed vegetables, like broccoli or asparagus, complement the dish well. You may also serve a light soup, like minestrone, for a complete dinner. You learned how to make a delicious garlic butter mushroom ravioli dish. We covered key ingredients like mushroom ravioli, butter, and garlic. I shared tips to enhance flavor and how to avoid sticking while cooking. Remember, you can play with this recipe by adding different veggies or proteins to suit your taste. Finally, store leftovers properly to enjoy this meal later. Cooking can be fun and creative. Enjoy your tasty ravioli!$

Garlic Butter Mushroom Ravioli

A delicious dish featuring mushroom ravioli tossed in a savory garlic butter sauce with sautéed mushrooms and spinach.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 2

Ingredients

9 oz fresh or frozen mushroom ravioli
4 tablespoons unsalted butter
3 cloves garlic, minced
1 cup cremini mushrooms, sliced
0.5 cup spinach leaves
0.25 teaspoon crushed red pepper flakes (optional)
0.25 cup grated Parmesan cheese
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a large pot of salted boiling water, cook the mushroom ravioli according to package instructions until they float to the surface, then for an additional 1-2 minutes. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it brown.
Incorporate the sliced cremini mushrooms into the skillet. Season with salt and pepper. Sauté for about 4-5 minutes until the mushrooms are tender and have released their juices.
Stir in the spinach leaves and cook until wilted, about 2 minutes. If using, sprinkle in the crushed red pepper flakes for a hint of heat.
Gently add the cooked ravioli to the skillet with the garlic butter and mushrooms. Toss well to combine, ensuring the ravioli are coated in the garlicky sauce.
Plate the ravioli and sprinkle with grated Parmesan cheese and fresh parsley for garnish.

Notes

Serve the ravioli on a warm plate, and drizzle a little extra melted garlic butter on top. Garnish with additional Parmesan and parsley for a vibrant finish.

Keyword garlic butter, mushroom, pasta, ravioli