Garlic and shallot complement the mushrooms well, while spinach adds color and a fresh flavor.

Cook ravioli according to package directions, omitting salt.

Drain and set aside.

Mushroom ravioli topped with herbs and grated parmesan cheese, in a gray bowl on top of a gray napkin, with silverware on the left side

Photo:Will Dickey

Meanwhile, heat oil in a large skillet over medium-high heat.

Continue cooking, stirring occasionally, until well browned throughout, about 2 minutes.

Move the mushrooms to one side of the pan and add the remaining mushrooms.

Round raviolis in a pan

Will Dickey

Cook, stirring occasionally, until browned throughout, about 3 minutes.

Stir in spinach; cook until it starts to wilt, about 2 minutes.

Remove from heat; stir in sage, parsley, and butter.

Sliced mushrooms in a non-stick frying pan

Will Dickey

Add the ravioli and toss to combine.

Garnish with additional parsley and serve with Parmesan, if desired.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

Sliced mushrooms, sun-dried tomatoes, and fresh spinach cooked in a non-stick frying pan

Will Dickey

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