- (2) 9 ounce packages (or 1-20 oz package) frozen cheese ravioli
- 3 tablespoons butter
- 1/4 - 1/3 cup fresh breadcrumbs
- Salt and pepper
- (1) 8 ounce package sliced white mushrooms
- 3 cloves garlic, finely chopped
- 8 ounces baby spinach (used baby arugula instead)
- EVOO, for drizzling (did not do this; added 1/2 # bulk Italian sausage, browned and crumbled)
- In a large pot of boiling, salted water, cook the ravioli according to package directions. Drain, reserving 1/2 cup of the cooking water.
- Meanwhile, in a skillet, melt 1 tbsp. butter over medium heat. Stir in the breadcrumbs and season lightly with salt and pepper. Toast until golden, 3 minutes. Transfer to a plate. Wipe out the skillet.
- Return the skillet to medium-high heat. Add 1 tbsp. butter and melt. Add the mushrooms; season with salt and pepper. Cook, stirring, until the mushrooms are tender and browned, about 8 minutes. Add the garlic and cook for 1 minute. Add the spinach in handfuls, tossing to wilt.
- Add the reserved pasta water and the ravioli to the mushrooms and spinach. Stir in the remaining 1 tbsp. butter; toss.
- To serve, top the ravioli with the breadcrumbs. Drizzle with EVOO.
Liked it, but not as much as I did the recipe using brussels sprouts.
http://www.rachaelraymag.com/recipe/cheese-ravioli-with-mushrooms-and-spinach-1/
0 comments:
Post a Comment