Mushroom Spinach Ravioli

Meatless Monday’s are made easy when you opt for pre-made pasta .. and there is ABSOLUTELY nothing. Sometimes that is exactly what you need on a Monday night after your first day back to work.

Ingredients

  • 3-4 Cups Spinach and Ricotta stuffed Ravioli

  • 1-2 Cups of Mushrooms, sliced

  • 1/2 Cup of Shredded Parmesan Cheese

  • 1 Tbsp. Margarine

  • 1-2 Tsp. Wild Mushroom and Sage EVOO Oil

  • 1/2-1 Tsp. Salt

  • 1/2-1 Tsp. Pepper

  • 1/2-1 Tsp. Garlic Powder

Directions

  • Cook the ravioli as per packaging. Drain and set aside.

  • While the pasta is cooking, melt the margarine and 1/2 the EVOO oil in a large pan over medium heat, add in the mushrooms and season with salt, pepper and garlic powder. Cook until sauteed well.

  • Add in the ravioli, toss together with a little more EVOO oil and add additional seasoning if needed. Sprinkle with parmesan cheese and fresh ground pepper then serve!

MAKE IT EASY - Leave out the shredded parm opt for a ravioli that has mushrooms in it instead.

MAKE IT EXTRA - Really sear the mushrooms in a hot pan with a little oil to get extra flavor and color.

Vegetarian Dishes, BowlsJessica DeRaaf