One-Pot Spinach & Mushroom Four Cheese Ravioli
- September 24, 2019
- 2 Comments
This One-Pot Spinach & Mushroom Four Cheese Ravioli recipe is the perfect meal for those busy weeknights! It’s made with fresh ingredients and is ready in less than 25 minutes!
Bring on all the carbs!!! I don’t know about you, but I loooove pasta!! Especially during the Fall season! It’s just something about those soft noodles, paired with a cozy, hearty sauce that makes me really happy!
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My kids are huge fans of ravioli, but I must admit that they are referring to those canned ravioli meals! I know what you’re thinking and the answer is…yes! Lol! Yes, there are times that this Registered Dietitian serves her kids canned ravioli for dinner!
I’m not ashamed of that because sometimes life happens, and when it does…I search the pantry for a quick and easy meal! ? Last week, I had a little extra time, so I decided to give their favorite meal a serious makeover! I made this super easy, and delicious, One-Pot Spinach & Mushroom Four Cheese Ravioli!
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You can definitely cut corners and use your favorite brand of premade marinara sauce, but I was feeling a little fancy, so I decided to make my own! And it’s not as intimidating as it seems! I literally threw a few tomatoes into my food processor, and pulsed it until it was almost smooth. I like my sauce a little chunky so I’m very careful not to pulse it for too long.
I added my crushed tomatoes to a large pot, along with some garlic, onions, mushrooms, and fresh herbs. I let the sauce simmer and added a few seasonings to enhance the flavor. After my sauce was done, I added my refrigerated four cheese ravioli and the spinach. I covered the pot to allow the ravioli noodles to become tender.
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I love buying pre-made, cheese filled pastas because it cuts my prep time in half and it’s super convenient! You can usually find these pastas in the refrigerated or freezer sections of the grocery store.
Once my pasta was tender, this One-Pot Spinach & Mushroom Four Cheese Ravioli! was ready to serve! I took one bite and thought, OMG!! This meal tastes just like it came from a fancy Italian Restaurant! It tasted sooo much better than the canned ravioli! My kids also loved it and wanted me to cook it again next week! This made me so happy but I do have one concern….what am I going to do with all of this canned ravioli?? Lol!!
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One-Pot Spinach & Mushroom Four Cheese Ravioli
Ingredients
- 18 oz refrigerated large Four Cheese Ravioli
- 6 medium tomatoes
- 2 tbsp fresh basil chopped
- 1 onion diced
- 4 cloves garlic minced
- 2 tbsp olive oil
- 2 cups baby spinach
- 1 and ½ cup baby portabella mushrooms sliced
- 2 tbsp Italian seasoning
- 1 tsp Cajun seasoning
- Salt/pepper to taste
Instructions
- Cut tomatoes into quarters and add to a food processor or blender. Pulse until tomatoes are slightly smooth. Set aside.
- Heat a large, deep pot to medium heat and add oil, onion, and garlic. Cook until fragrant and add in the crushed tomatoes, basil, and mushrooms. Reduce heat to low and cover with lid. Let simmer for about 10 minutes, stirring every few minutes.
- Add Italian seasoning, Cajun seasoning, and salt/pepper to taste. Toss in ravioli and spinach. Cover with lid and cook for about 5-7 minutes, or until ravioli is tender and cheesy.
- Serve and enjoy!
Notes
Did you make this?
I’d love to know! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @beautifuleatsandthings
Sounds great!