Creamy, cheesy, and packed with savory mushrooms, wilted spinach, and sweet-tangy sun-dried tomatoes, this ravioli makes an easy and comforting weeknight dinner.
“Anti-inflammatory” is a marketing-style description rather than a proven effect of this specific recipe.
Ingredients
- 12 oz (340 g) cheese ravioli
- 8 oz (225 g) mushrooms, sliced
- 3 cups fresh spinach
- ½ cup sun-dried tomatoes, sliced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes, optional
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- Salt, to taste
- 2–4 tablespoons reserved pasta water
- Fresh parsley or basil, for garnish
Step-by-Step Instructions
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