Cheese Ravioli with Mushrooms and Spinach

By rossboys

Ingredients

• 2 pkg fresh (9oz) or 1pkg frozen (20oz) cheese ravioli
• 3 Tbs butter
• 1/4-1/3 cups fresh breadcrumbs
• salt and pepper
• 8 oz fresh white sliced mushrooms
• 3 cloves garlic, finely chopped
• 8 oz fresh baby spinach
• extra virgin olive oil

Details

Preparation time 10mins
Cooking time 20mins
Adapted from rachaelraymag.com

Preparation

Step 1

In a large pot of boiling, salted water, cook the ravioli according to pkg directions. Drain, reserving 1/2 cup of the cooking water.
Meanwhile, in a skillet, melt 1 Tbs butter over medium heat. Stir in the breadcrumbs and season lightly with salt and pepper. Toast until golden, 3 min. Transfer to a plate. Wipe out the skillet.
Return the skillet to medium high heat. Add 1 Tbs butter and melt. Add the mushrooms; season with salt and pepper. Cook, stirring, until the mushrooms are tender and browned, about 8min. Add the garlic and cook for 1min. 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 Tbs butter; toss.
To serve, top the ravioli with breadcrumbs. Drizzle with EVOO