Braised Mushroom & Spinach Ravioli Recipe
Broccoli | Cherry Tomato | Pesto
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Ingredients
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Pasta
Vegetables
Sauce
Method
Prepare the Ingredients
- 1
Chop Broccoli
Wash and chop the broccoli florets into small bite-sized pieces.
- 2
Prepare Cherry Tomatoes
Cut the cherry tomatoes in half.
- 3
Prepare Spinach
Rinse the fresh spinach under cold water and set aside.
Cooking the Ravioli
- 4
Boil Water
Bring a large pot of salted water to a boil.
- 5
Cook Ravioli
Add the ravioli to the boiling water and cook according to package instructions, usually around 3-4 minutes until they float to the top.
- 6
Drain Ravioli
Once cooked, drain the ravioli and set aside, reserving a bit of the pasta water.
Making the Sauce
- 7
Sauté Garlic
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- 8
Cook Broccoli
Add the chopped broccoli and cook for 3-4 minutes until tender.
- 9
Add Tomatoes
Add the halved cherry tomatoes and cook for another 2-3 minutes until they start to soften.
- 10
Add Spinach
Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
- 11
Combine Ravioli and Sauce
Add the cooked ravioli to the skillet, followed by the pesto sauce. Toss gently to combine, adding reserved pasta water as necessary to loosen the sauce.
- 12
Season
Season with salt and black pepper to taste.
- 13
Serve
Serve hot, garnished with grated Parmesan cheese.