Cheese Ravioli with Mushrooms and Spinach

By Tufgrlz

Ingredients

• 2 9 ouncepackages (or 1-20oz package) frozen cheese ravioli
• 3 tablespoons butter
• 1/4- 1/3 cup fresh breadcrumbs
• Salt and pepper
• 1 8 ouncepackage sliced white mushrooms
• 3 cloves garlic, finely chopped
• 8 ounces baby spinach
• EVOO, for drizzling

Details

Adapted from rachaelraymag.com

Preparation

Step 1

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