mushroom ravioli with spinach and asparagus Recipe

Name: mushroom ravioli with spinach and asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz fresh mushroom ravioli; 1 1/2 tbsp butter; 8 oz sliced fresh baby portobello mushrooms; 2 clove garlic, minced; 1 tbsp flour; 1 can 12 ounces - evaporated milk (or you could use cream); 4 tbsp heaping- pesto; 1 dash salt and pepper; 1 cup fresh asparagus, cut to bite sized pieces; 1 cup fresh spinach; 1/4 cup parmesan cheese

Servings: persons

12 oz fresh mushroom ravioli
1 1/2 tbsp butter
8 oz sliced fresh baby portobello mushrooms
2 clove garlic, minced
1 tbsp flour
1 can 12 ounces - evaporated milk (or you could use cream)
4 tbsp heaping- pesto
1 dash salt and pepper
1 cup fresh asparagus, cut to bite sized pieces
1 cup fresh spinach
1/4 cup parmesan cheese

1
Preheat oven to 350.
2
Spray 1.5 quart baking dish with nonstick cooking spray.
3
Cook ravioli according to package directions, subtracting 1 minute of cooking time.
4
Meanwhile, heat butter in saute pan over medium high.
5
Cook mushrooms 5 minutes.
6
Add garlic and cook 1 minute.
7
Reduce heat to medium.
8
Add flour and cook and stir 1 minute.
9
Add evaporated milk, pesto, salt and pepper, and asparagus Simmer 5 minutes.
10
Stir in spinach and cooked ravioli.
11
Pour into prepared pan and sprinkle with parmesan.
12
Bake 20 minutes or until golden.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 oz fresh mushroom ravioli, 1 1/2 tbsp butter, 8 oz sliced fresh baby portobello mushrooms, 2 clove garlic, minced, and more.

Yes, mushroom ravioli with spinach and asparagus falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

mushroom ravioli with spinach and asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions