20 oz Bag fresh ravioli *
8 oz Tray of mushrooms
1 md Onion
2 cl Garlic
Handful of fresh spinach
2 tb Olive oil
1/2 ts (ea) salt, pepper, Italian
- seasonings; more if needed
2 tb Butter
1/4 c Fine grated Parmesan; or
- more to taste
Meat-Italian sausage, ground
- beef, shredded chicken or
- ground turkey; opt
* can be found in the refrigerated dairy section near
cheese. - Get whatever kind sounds good! There are
vegetarian options and beef options.
Gather all your ingredients and equipment.
Heat the skillet over medium.
Get your pot with water over high heat to start to boil
for the ravioli.
If using uncooked meat, add to the skillet first to
start to cook.
Slice the mushrooms and add them to the pan with
nothing - don't add oil just yet. Let them cook until
they start to leach out water.
While the mushrooms cook, dice the onion and mince the
garlic.
Once the mushrooms have shrunk in size and leached out
water, add in olive oil and the onion.
Season with salt and pepper - and Italian seasonings if
desired, give a good stir and let saute on medium hest.
Check the cook time on your ravioli - fresh ravioli only
take about 3 - 5 minutes to cook! Once you're at this
point, drop in the ravioli, set a timer and cook
according to directions on the package.
Over in the onion and mushroom skillet, add in the
garlic and stir - cook about 45 seconds then turn off
the heat but keep the pan on the stove.
Once the ravioli are done, move them straight from the
pot to the skillet with a slotted spoon.
Toss in the butter and gently stir.
Tear up the spinach or chop up small and toss in, using
a tiny bit of the pasta water to wilt the spinach.
Add in the parmesan cheese.
Immediately serve! Season with any more salt, pepper or
cheese to taste.
