'Shroom and Spinach Cheese Ravioli

 

'Shroom and Spinach Cheese Ravioli

Hello and welcome to the first post in my first blog ever! I'm a registered dietitian and foodie, so creating a recipe blog seemed like a fun way to combine my love of food and my affinity for social media (and yes, I will be promoting this blog via Facebook). For my first post, I decided to create something super easy, a recipe adapted from the March issue of Rachael Ray's magazine. This recipes serves 4 and takes about 30 minutes to make. Enjoy!

 

Ingredients:
20 oz. bag frozen cheese ravioli

2 Tbsp. unsalted butter, divided
1/3 cup breadcrumbs

Fresh ground black pepper, for seasoning
2 Tbsp. extra virgin olive oil

8 oz. package white mushrooms, sliced

3 cloves garlic, chopped
10 oz. package frozen chopped spinach, thawed and drained well
1 Tbsp. Italian seasoning
Grated Parmesan cheese, optional

 

1. Bring a large pot of water to a boil. Add ravioli and cook until ravioli begin to float. Reserve 1/2 cup of cooking water, then drain.

2. Meanwhile, melt 1 Tbsp. butter in a large skillet over medium heat. Stir in breadcrumbs and season with pepper. Toast for about 3 minutes. Transfer crumbs to a plate and wipe out the skillet.

 

 

3. Add EVOO to skillet and return to heat. Add mushrooms & season with pepper. Cook until mushrooms are golden and tender, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.

4. Add spinach to skillet; stir in Italian seasoning, remaining butter, and reserved pasta water. I like to keep frozen spinach on hand to add to soups & sauces... yum!

5. Toss spinach mixture with cooked ravioli. Drizzle with more EVOO if needed.

6. Plate the ravioli and top with breadcrumbs and Parmesan cheese. Voila!