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- 1 package (9 oz) fresh mushroom ravioli - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 cup baby spinach - 1 teaspoon fresh thyme leaves - Salt and pepper to taste - Grated Parmesan cheese for serving - Crushed red pepper flakes for a kick You can swap fresh mushroom ravioli for cheese or spinach ravioli. If you don't have unsalted butter, salted butter works too. Use garlic powder instead of fresh garlic if needed. You can replace baby spinach with kale or arugula for a different taste. For a vegan option, use plant-based butter and skip the cheese or use a vegan alternative. To start, bring a large pot of salted water to a boil. This step is key for flavor. Once the water is boiling, add the fresh mushroom ravioli. Cook according to the package instructions, which usually takes about 3-5 minutes. You’ll know they are ready when they float to the surface and feel tender. Carefully drain the ravioli in a colander and set it aside. While the ravioli cooks, let’s make the garlic butter sauce. In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Once melted, add 4 cloves of minced garlic. Stir the garlic for about 1-2 minutes until it is fragrant and lightly golden. This part is important; burnt garlic can ruin the taste. Then, toss in 1 cup of baby spinach and 1 teaspoon of fresh thyme leaves. Cook for another 1-2 minutes until the spinach wilts down. Now it's time to combine everything. Add the drained ravioli directly into the skillet with the garlic butter sauce. Gently toss the ravioli to coat it evenly with the sauce. Season with salt and pepper to taste. If you like a bit of heat, sprinkle some crushed red pepper flakes on top. Serve the dish hot, and don’t forget to garnish with grated Parmesan cheese. For a lovely presentation, plate the ravioli in shallow bowls, drizzle with extra sauce, and finish with a sprig of thyme. Enjoy your tasty delight! To make the garlic butter sauce shine, use fresh garlic. Fresh garlic gives a stronger flavor. Mince it finely so it cooks evenly. Cook the garlic over medium heat. This helps it brown without burning. If it burns, the sauce will taste bitter. Add the butter to the skillet first. Let it melt slowly. As it melts, it will blend well with the garlic. You can add thyme for extra freshness. The herbs will brighten the dish and add depth. Presentation matters, even for quick meals. Serve the ravioli in shallow bowls. This makes it look fancy. Drizzle extra garlic butter sauce on top. It adds shine and flavor. Finish with a sprinkle of grated Parmesan cheese. A sprig of fresh thyme on top adds color. You can also add crushed red pepper flakes for a pop of color and spice. One common mistake is overcooking the ravioli. Follow the package instructions closely. Ravioli are done when they float. Be careful not to burn the garlic. Keep the heat at medium and stir often. If you see dark brown bits, the garlic is burnt. Lastly, taste your sauce before serving. Adjust salt and pepper as needed. This simple step can change the dish's flavor. Enjoy each bite of your garlic butter mushroom ravioli! {{image_2}} If you want more protein in your dish, try adding cooked chicken, shrimp, or sausage. Just sauté them in the garlic butter before adding the spinach. For a meat-free option, use chickpeas or lentils. They pack in protein and pair well with the flavors. This dish can easily fit a vegetarian or vegan diet. Use olive oil instead of butter for a vegan version. You can skip the cheese or use a plant-based alternative. Fresh herbs like basil or parsley can add great flavor without animal products. To make the dish pop, think about adding zest. A squeeze of lemon juice brightens flavors. You can also sprinkle in some Italian seasoning or fresh herbs like parsley or chives. For a spicy kick, try crushed red pepper flakes or a dash of hot sauce. These add warmth and depth to the sauce. After enjoying your Minute Garlic Butter Mushroom Ravioli, store any leftovers in an airtight container. Make sure to let the ravioli cool down first. This helps keep the dish fresh and tasty. Place it in the fridge. It will stay good for up to three days. If you want to save some for later, freezing is a great option. Place the cooled ravioli in a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. You can freeze it for up to two months. When you're ready to eat, thaw it overnight in the fridge. Then, reheat it in a skillet over low heat. You can add a splash of water or extra butter to keep it moist. Understanding the shelf life of your ingredients helps in planning meals. Fresh mushroom ravioli usually lasts about one week in the fridge. Store bought butter can last up to four months in the fridge. Garlic is good for about a month when kept in a cool, dark place. Baby spinach should be used within a week for the best taste and nutrition. Check these dates to avoid waste. Yes, you can use frozen ravioli. Just cook them in boiling water for a bit longer. Follow the package instructions. Frozen ravioli can taste great too! You can add many things to this dish. Try cooked chicken or shrimp for protein. Sautéed bell peppers or sun-dried tomatoes add nice flavor. You might enjoy adding fresh herbs like basil or parsley for more taste. To spice up the dish, add crushed red pepper flakes. You can mix them in with the garlic butter sauce. Another option is to add a dash of hot sauce before serving. For a bold kick, sauté chopped jalapeños with the garlic. In this blog post, we explored making delicious garlic butter ravioli. We covered key ingredients, step-by-step cooking methods, and helpful tips to get the best flavor. You learned about ingredient substitutions and ways to make the dish unique. Remember to store leftovers properly and avoid common mistakes. With these insights, you can create a delightful meal that impresses. Enjoy experimenting with flavors and making this dish your own!

Minute Garlic Butter Mushroom Ravioli

Savor the delightful flavors of Minute Garlic Butter Mushroom Ravioli with this quick and easy recipe! This dish combines tender mushroom ravioli with a rich garlic butter sauce, fresh spinach, and thyme, making it perfect for a speedy weeknight dinner. In just 15 minutes, you can impress your family or guests with a gourmet meal. Click to explore the full recipe and elevate your cooking game today!
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Ingredients
  

1 package (9 oz) fresh mushroom ravioli

4 tablespoons unsalted butter

4 cloves garlic, minced

1 cup baby spinach

1 teaspoon fresh thyme leaves

Salt and pepper to taste

Grated Parmesan cheese for serving

Optional: Crushed red pepper flakes for a kick

Instructions
 

Bring a large pot of salted water to a boil. Add the mushroom ravioli and cook according to package instructions (usually about 3-5 minutes) until they float to the surface and are tender.

    While the ravioli is cooking, melt the butter in a large skillet over medium heat.

      Add the minced garlic to the skillet and sauté for about 1-2 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn the garlic.

        Once the garlic is ready, add the baby spinach and fresh thyme to the skillet. Cook for 1-2 minutes until the spinach wilts down.

          Drain the ravioli and add it directly to the skillet with the garlic butter sauce. Gently toss the ravioli with the sauce to coat it evenly. Season with salt and pepper to taste.

            If desired, sprinkle some crushed red pepper flakes for added spice.

              Serve the ravioli hot, garnished with freshly grated Parmesan cheese on top.

                Prep Time, Total Time, Servings: 5 minutes | 15 minutes | 2 servings

                  - Presentation Tips: Plate the ravioli in shallow bowls, drizzle with extra garlic butter sauce, and finish with a sprig of thyme and a sprinkle of Parmesan for an elegant touch.