Name: Creamy Tuscan Ravioli with Mushrooms, Tomatoes, Spinach & Pine Nuts
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (454 g) jars Alfredo sauce; 3 (142 g) pkg baby spinach; 765 g cheese ravioli, fresh or frozen; 3 cloves garlic; 3 small pkgs grape tomatoes; ⅓ cup pine nuts; 3 (227g ) pkg sliced white mushrooms; black pepper; butter, unsalted; crushed red pepper; Italian seasoning; salt

Creamy Tuscan Ravioli with Mushrooms, Tomatoes, Spinach & Pine NutsCreamy Tuscan Ravioli with Mushrooms, Tomatoes, Spinach & Pine Nuts — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 ½ (454 g) jars Alfredo sauce

3 (142 g) pkg baby spinach

765 g cheese ravioli, fresh or frozen

3 cloves garlic

3 small pkgs grape tomatoes

⅓ cup pine nuts

3 (227g ) pkg sliced white mushrooms

black pepper

butter, unsalted

crushed red pepper

Italian seasoning

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and ravioli, and stir for a few seconds. Cook, stirring occasionally, until just tender, about 5 minutes (or cook according to package instructions). Drain and set aside.

Meanwhile, peel and mince garlic.

Preheat another large pot over medium-high heat.

Once the pot is hot, add butter and swirl to coat the bottom. Add garlic and cook until fragrant, about 30 seconds.

Add mushrooms to the pot and cook, stirring occasionally, until golden brown, 4-5 minutes.

Meanwhile, wash, dry, and halve tomatoes.

Wash and dry the spinach. (Skip if it came pre-washed.)

When the mushrooms are done, add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

Add tomatoes and spices to the pot, then stir to combine. Continue to cook, stirring occasionally, until tomatoes begin to soften, 4-5 minutes.

Add ravioli and Alfredo sauce to the pot. Continue to cook, stirring occasionally, until sauce is warmed through, 3-4 minutes more. Remove from heat.

To serve, divide ravioli and sauce between plates or bowls. Sprinkle with pine nuts and enjoy!

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