Artichoke-Mushroom Ravioli
garlic-herb sauce, crispy onions
An elegant take on a decadent, classic pasta. Tender artichoke and mushroom ravioli are bathed in a velvety, herb cream sauce and tossed with fresh spinach. Topped with crispy onions for a savory crunch, this meal is the ultimate fusion of earthy flavors and creamy comfort.
Nutrition (per serving)
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INGREDIENTS
- 9 oz artichoke & mushroom ravioli
- 1 tbsp all-purpose flour
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 4 oz teen spinach
- 1/4 cup crispy onions
- 2 tbsp olive oil (from your kitchen)
- Salt (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Bring medium pot of salted water to a boil. Add ravioli and gently stir for 1 minute. Boil until cooked through 6 to 8 minutes. Reserve 1 1/4 cup pasta water, drain pasta and set aside. Return pot to stove.
In same pot, heat 2 tbsp olive oil over medium-high heat. Add flour, garlic-herb cheese, and reserved cooking water. Stir well until combined, 1 to 2 minutes. Add spinach to cream sauce and gently stir until spinach is fully wilted. (TIP: If sauce feels too stiff, add 1 tbsp spoon of water, up to 3 tbsp, stirring until desired consistency.)
Divide ravioli between two bowls, top with sauce and crispy onions. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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