A rich, Italian-inspired ravioli dish modeled on the photo: golden cheese ravioli topped with deeply browned mushrooms, wilted spinach, sun-dried tomatoes, garlic, Parmesan and fresh herbs. Similar combinations commonly use cheese/pesto ravioli, mushrooms, spinach, garlic and sun-dried tomatoes, and can be made in about 25–30 minutes.
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Samsung Food
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Serves: 4
Prep: 10 minutes
Cook: 20 minutes
Total: ~30 minutes
Difficulty: Easy
Ingredients
Ravioli
18–20 oz (510–570 g) fresh cheese or mushroom ravioli
1 tbsp olive oil
Salt, for pasta water
Mushroom & spinach topping
10 oz (280 g) cremini/baby bella mushrooms, sliced
3–4 cups fresh baby spinach
⅓ cup sun-dried tomatoes packed in oil, drained and sliced
4 garlic cloves, finely minced
1 small shallot, finely diced
2 tbsp olive oil
1 tbsp butter
¼ tsp red-pepper flakes, optional
½ tsp Italian seasoning
½ tsp freshly cracked black pepper
Salt, to taste
Creamy Parmesan sauce
½ cup heavy cream
¼ cup freshly grated Parmesan
⅓ cup reserved ravioli cooking water
1 tsp lemon juice
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
To finish
Extra Parmesan, finely grated
Fresh parsley or basil
Freshly cracked black pepper
A drizzle of extra-virgin olive oil
Optional: 2 tbsp toasted pine nuts or chopped walnuts
Step-by-Step
1. Cook the ravioli
Bring a large pot of generously salted water to a gentle boil.
Cook the ravioli according to the package directions, preferably about 1 minute short of fully done because it will finish in the sauce.
Before draining, reserve ⅓–½ cup pasta water.
Drain gently—ravioli can tear easily.
2. Brown the mushrooms
Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Add the sliced mushrooms in a relatively even layer. Don’t overcrowd the pan.
Cook for 5–7 minutes, stirring occasionally, until they release their moisture and become deeply golden.
Tip: Don’t add salt immediately. Salting later helps encourage better browning.
3. Build the flavor
Add the shallot and cook for 1–2 minutes.
Add:
garlic
sun-dried tomatoes
red-pepper flakes
Italian seasoning
black pepper
Cook for another 30–60 seconds, just until fragrant.
The oil from the sun-dried tomatoes can be used in place of some of the olive oil for an especially intense tomato flavor.
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The Cooking Twins
4. Add spinach
Add the spinach by handfuls.
Toss for 1–2 minutes, until just wilted.
Don’t overcook it—the bright green spinach provides a nice contrast to the browned mushrooms.
5. Make it creamy
Reduce the heat to medium-low.
Pour in the heavy cream and about ⅓ cup reserved pasta water.
Simmer gently for 1–2 minutes.
Add the Parmesan and stir until melted.
The sauce should be silky rather than thick and gluey. Add another splash of pasta water if necessary.
6. Add the ravioli
Gently add the cooked ravioli to the skillet.
Use a large spoon or spatula to fold everything together rather than aggressively stirring.
Simmer for another 1–2 minutes so the ravioli absorbs some of the sauce.
7. Finish
Turn off the heat.
Add lemon juice, parsley and basil. Taste and adjust salt and pepper.
Transfer to bowls and top generously with:
browned mushrooms
sun-dried tomatoes
Parmesan
herbs
black pepper
a small drizzle of olive oil
For the look in the photograph, pile several mushrooms and tomato pieces on top rather than mixing everything completely into the ravioli.
Nut Information
This recipe can be made completely nut-free.
The optional pine nuts/walnuts are not necessary—the mushrooms and Parmesan provide plenty of texture and flavor.
Potential nut sources to check
The biggest uncertainty is the ravioli itself. Commercial ravioli can contain or be produced alongside:
walnuts
pine nuts
almonds
cashews
other tree nuts
Pesto-filled ravioli deserves particular attention, because traditional pesto often contains pine nuts.
Also check packaged sun-dried tomato pesto or flavored sauces, as formulations vary.
Allergy-friendly version
For a strict nut-free preparation:
Choose ravioli specifically labeled nut-free, when possible.
Avoid pesto-filled ravioli unless the manufacturer confirms it is nut-free.
Use plain olive oil rather than nut-infused oils.
Omit pine nuts/walnuts.
Check Parmesan, ravioli and packaged tomatoes for allergen/cross-contact statements.
If cooking for someone with a severe allergy, clean utensils, cutting boards and cookware thoroughly and avoid shared ingredients.
Other major allergens: this dish typically contains wheat/gluten, milk and potentially egg. Some ravioli may contain additional allergens depending on the filling. Commercial products can also have cross-contact warnings.
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HelloFresh
Easy Variations
Extra creamy: Add another ¼ cup cream and 2 tbsp Parmesan.
Lighter: Replace half the cream with additional pasta water.
Vegetarian: Use cheese/mushroom ravioli and vegetarian Parmesan if required.
Vegan: Use vegan ravioli, plant-based cream and nutritional yeast or vegan Parmesan.
More protein: Add grilled chicken, shrimp or white beans.
Spicy: Increase red-pepper flakes and add a pinch of Calabrian chile.
More vegetables: Add asparagus, zucchini or roasted red peppers.
Recipe Q&A
Q: Can I use frozen ravioli?
Yes. Cook it according to the package directions, then transfer it carefully to the sauce.
Q: Can I use tortellini instead?
Absolutely. Cheese or mushroom tortellini works very well.
Q: Why are my mushrooms watery?
The pan was probably overcrowded or the heat was too low. Cook mushrooms in batches if necessary and let their moisture evaporate before adding the other ingredients.
Q: Can I make this without cream?
Yes. Use reserved pasta water plus Parmesan and a little extra olive oil. The result will be lighter but still silky.
Q: Can I prepare it ahead?
The mushroom-spinach mixture can be prepared several hours ahead. Cook the ravioli and combine everything shortly before serving for the best texture.
Q: How do I reheat leftovers?
Reheat gently in a skillet with a splash of water, milk or cream. Avoid very high heat, which can make the sauce separate and the ravioli tough.
Q: What mushrooms work best?
Cremini/baby bella are excellent, but button, shiitake or oyster mushrooms also work.
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Samsung Food
Q: Is it gluten-free?
Not with ordinary ravioli. Use certified gluten-free ravioli and verify the other packaged ingredients if gluten avoidance is medically necessary.
Q: Can I make it nut-free?
Yes—simply omit the optional nuts and choose ravioli and other packaged ingredients after checking their allergen labels.
Q: What wine pairs with it?
A crisp Sauvignon Blanc, Pinot Grigio or dry Italian white works nicely with the creamy sauce, mushrooms and sun-dried tomatoes.