Sauted Ravioli with Spinach and Mushrooms
1 pound mushrooms
2 packages (10 ounces each) frozen spinach, thawed
3 Tablespoons olive oil
4 cloves garlic, minced
1 pound cheese filled ravioli
3 Tablespoons butter
1 1/2 teaspoons oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
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Bring a large pot of water to a boil.
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Thinly slice the mushrooms. Squeeze out excess moisture from spinach.
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In a large skillet, warm 1 Tablespoon of the oil over medium-high heat until hot.
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Add the garlic and cook until slightly browned.
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Add the ravioli to the boiling water and cook until al dente, 8 to 10 minutes, or according to package directions.
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Add 1 Tablespoon of the oil and the mushrooms to skillet and stir-fry until mushrooms begin to soften (3 to 5 minutes).
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Add 2 Tablespoons of the butter, the oregano, salt, pepper, and spinach. Cook until spinach is just limp and heated through, (about 3 minutes).
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Divide the spinach and mushrooms among four plates.
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Drain the ravioli. Add the remaining 1 Tablespoon each oil and butter to the skillet.
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Add the drained ravioli and stir-fry until the ravioli are just beginning to brown, 2 to 3 minutes.
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Serve the ravioli on top of the spinach and mushrooms. Sprinkle with Parmesan.