Rubbish Ravioli with Mushrooms and Spinach
10 oz ravioli ( rubbish ravioli, pesto- filled,etc.)
2 soupspoons olive canvas
¼ mug sun- dried tomatoes, diced
oz mushrooms (cremini, button mushrooms, or baby portobellos)
oz spinach, fresh
cloves garlic, diced
¼ tablespoon red pepper flakes
1 teaspoon olive canvas
swab and pepper
Cook ravioli until al dente. Drain. In a large skillet, heat 2 soupspoons olive canvas on medium heat. Add diced sun- dried tomatoes and sliced mushrooms and cook for 2 twinkles, shifting.
Add fresh spinach, diced garlic, red pepper flakes. Continue cuisine and shifting until the spinach wilts.
To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 teaspoon of olive canvas, and stir. Reheat gently on medium-low heat. Season with swab and pepper.