1. Cook the ravioli
Bring a large pot of salted water to a boil.
Add the ravioli and cook according to the package directions, usually 3–5 minutes for fresh ravioli.
Before draining, reserve about ½ cup of pasta water.
Drain the ravioli gently and set aside.
2. Sauté the mushrooms
Heat the olive oil and butter in a large skillet over medium-high heat.
Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until golden brown and tender.
3. Add the garlic
Add the minced garlic and red pepper flakes.
Cook for about 30 seconds, just until fragrant.
4. Add the spinach and tomatoes
Stir in the sun-dried tomatoes and fresh spinach.
Cook for 1–2 minutes, until the spinach wilts.
5. Make it creamy
Reduce the heat to medium-low.
Pour in the heavy cream and add the Italian seasoning and black pepper.
Stir and simmer gently for 2–3 minutes.
6. Add the Parmesan
Stir in the Parmesan cheese.
If the sauce is too thick, add a little reserved pasta water, 1 tablespoon at a time, until you reach a smooth, creamy consistency.
7. Add the ravioli
Gently add the cooked ravioli to the skillet.
Toss carefully so the ravioli doesn’t break, making sure every piece is coated in the creamy sauce.
Cook for another 1–2 minutes.
8. Serve
Taste and adjust the salt and pepper.
Garnish with fresh parsley or basil and a little extra Parmesan.
Serve immediately while hot.
Creamy, cheesy, garlicky, and loaded with mushrooms, spinach, and sun-dried tomatoes—this is comfort food at its best! ❤️🍄🥬
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