30-Minute Store-Bought Ravioli With Mushrooms And Spinach

Introduction

This 30-Minute Creamy Mushroom Ravioli is the ultimate easy dinner solution. Using store-bought ravioli as a shortcut, it comes together in one pan with a rich, garlicky sauce packed with sautéed mushrooms and fresh spinach. For more quick pasta ideas, try this Ravioli with Tomatoes, Asparagus, Garlic and Herbs Recipe or this Creamy Cajun Chicken and Shrimp Pasta Recipe.

Ingredients

This quick and flavorful 30-minute store-bought ravioli recipe comes together with a vibrant, savory sauce of garlicky mushrooms, wilted spinach, and tangy sun-dried tomatoes.

• 10 oz store-bought ravioli
• 10 oz sliced mushrooms (baby portobello, shiitake, cremini, oyster, or button)
• 5 oz fresh spinach
• ¼ cup chopped sun-dried tomatoes
• 4 cloves garlic, minced
• 3 tbsp olive oil
• ¼ tsp red pepper flakes
• salt and pepper to taste

Timing

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes

Context: This 30-Minute Store-bought Ravioli with Sautéed Mushrooms, Spinach, Sun-Dried Tomatoes, and Garlic is about 20% faster than similar recipes that require making pasta from scratch.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients

Thinly slice 8 ounces of cremini or white mushrooms. Mince 3–4 cloves of garlic. Roughly chop a handful of sun-dried tomatoes (oil-packed or dry). If using dry tomatoes, soak them in hot water for 5 minutes to soften. Wash and dry 3–4 large handfuls of fresh spinach. Have your store-bought ravioli (about 20 ounces) ready.

Step 2 — Start the Pasta Water

Fill a large pot with water, salt it generously (like the sea), and bring it to a rolling boil over high heat. This ensures your ravioli cooks in perfectly seasoned water. Covering the pot will help it boil faster.

Step 3 — Sauté the Mushrooms

While the water heats, place a large skillet over medium-high heat. Add 2 tablespoons of olive oil (use oil from the sun-dried tomato jar for extra flavor if available). Add the sliced mushrooms in a single layer and cook without stirring for 3–4 minutes to get a good sear and golden-brown color.

Step 4 — Build the Sauce Base

Once the mushrooms are browned, reduce heat to medium. Add the minced garlic and chopped sun-dried tomatoes. Sauté for just 1 minute until the garlic is fragrant—be careful not to burn it. Add the spinach in batches, stirring until just wilted, about 2–3 minutes total.

Tip: If the pan seems dry, add a splash of the pasta cooking water or a bit more olive oil.

Step 5 — Cook the Ravioli

Once your water is boiling, add the store-bought ravioli. Cook according to the package directions, usually 3–5 minutes. They are done when they float to the top and are tender. Reserve about 1 cup of the starchy pasta water before draining.

Step 6 — Combine and Finish

Add the drained ravioli directly to the skillet with the mushroom and spinach mixture. Gently toss everything together over low heat. Add splashes of the reserved pasta water as needed to create a light, glossy sauce that coats the ravioli. Taste and season with salt, black pepper, and a pinch of red pepper flakes if desired.

Step 7 — Serve Immediately

Divide the 30-Minute Store-bought Ravioli with Sautéed Mushrooms, Spinach, Sun-Dried Tomatoes, and Garlic among plates. Finish with a drizzle of good olive oil and a generous sprinkle of grated Parmesan cheese or Pecorino Romano. Enjoy right away while hot.

Nutritional Information

Calories	Approx. 420 kcal
Protein	18g
Carbohydrates	52g
Fat	16g
Fiber	5g
Sodium	780mg

Note: Estimates are per serving for this 30-Minute Store-bought Ravioli with Sautéed Mushrooms, Spinach, Sun-Dried Tomatoes, and Garlic, based on typical ingredients and brands. Actual values can vary.

Healthier Alternatives

This quick ravioli recipe is wonderfully adaptable. Here are some simple swaps to tailor it to your dietary preferences or pantry staples.

• Protein Alternative — Swap the mushrooms for 1 cup of cooked, shredded chicken or crumbled Italian sausage for a more substantial, meaty flavor.
• Lower-Carb Option — Use zucchini noodles (zoodles) or spaghetti squash in place of the ravioli for a lighter, veggie-forward base.
• Dairy-Free Version — Choose a vegan ravioli and replace the Parmesan with a sprinkle of nutritional yeast for a cheesy, umami note without dairy.
• Gluten-Free Adaptation — Opt for a high-quality gluten-free ravioli, ensuring your quick dinner remains celiac-friendly.
• Low-Sodium Twist — Use no-salt-added canned tomatoes for the sauce and fresh herbs instead of relying on pre-seasoned ingredients.
• Extra Greens — Add a handful of kale or arugula along with the spinach for a more complex, peppery flavor and nutrient boost.
• Oil Swap — Replace the sun-dried tomato oil with a high-quality extra virgin olive oil for a fruitier, lighter fat profile.
• Cheese Variety — Try crumbled goat cheese or feta instead of Parmesan for a tangier, creamier finish.

Serving Suggestions

• Pair this 30-minute store-bought ravioli with a simple arugula salad dressed in lemon vinaigrette to cut through the rich, savory flavors.
• Serve it as a quick weeknight dinner for the family or an impressive, effortless meal for casual weekend guests.
• For a heartier meal, add a side of grilled chicken or Italian sausage alongside the sautéed mushrooms and spinach.
• Elevate the plating by using a shallow bowl, twirling the ravioli with tongs, and ensuring the sun-dried tomatoes and garlic are visibly scattered on top.
• This dish is perfect for a date night at home; its elegant appearance and complex flavors belie the simple, 30-minute preparation.
• For a complete Italian-inspired spread, start with a caprese salad and finish with a light lemon sorbet or tiramisu.
• Garnish with fresh basil leaves, a sprinkle of red pepper flakes, and a final drizzle of high-quality extra virgin olive oil just before serving.

Whether you’re in need of a fast family meal or a stylish dish for entertaining, this 30-minute store-bought ravioli with sautéed mushrooms, spinach, sun-dried tomatoes, and garlic is endlessly adaptable to the occasion.

Common Mistakes to Avoid

• Mistake: Overcooking the ravioli, making them mushy. Fix: Cook just until they float, then immediately remove them from the boiling water.
• Mistake: Crowding the pan when sautéing mushrooms, which steams them. Fix: Use a large skillet and cook mushrooms in a single layer to get a proper sear.
• Mistake: Adding garlic too early, causing it to burn and turn bitter. Fix: Sauté garlic for only the last 30-60 seconds after other ingredients have softened.
• Mistake: Using sun-dried tomatoes packed in oil without adjusting the fat. Fix: Drain and pat them dry, then use some of that flavorful oil to sauté the other ingredients.
• Mistake: Adding raw spinach all at once, which cools the pan and waters down the sauce. Fix: Wilt spinach in batches, letting each handful cook down before adding more.
• Mistake: Underseasoning the final dish. Fix: Season each component (pasta water, mushrooms, sauce) with salt and pepper as you cook.
• Mistake: Letting the cooked ravioli sit and stick together. Fix: Toss them lightly with a bit of olive oil or sauce immediately after draining.
• Mistake: Skipping the pasta water when combining everything. Fix: Reserve a cup of starchy pasta water to help create a light, cohesive sauce that clings to the ravioli.
• Mistake: Choosing a ravioli filling that clashes with the savory toppings. Fix: Opt for simple cheese or mushroom fillings that complement, rather than compete with, the garlic and vegetables.

Storing Tips

• Fridge: Cool leftovers completely, then store in an airtight container for up to 3 days.
• Freezer: Place cooled ravioli and sauce in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: For best results, reheat gently in a skillet with a splash of water or broth over medium-low heat until steaming hot (165°F is the recommended food-safe temperature). You can also use the microwave, stirring halfway through.

To prevent sogginess, avoid overcooking the ravioli initially if you plan to store leftovers. The sautéed mushrooms, spinach, and sun-dried tomatoes hold up well when stored and reheated properly.

Conclusion

This 30-Minute Store-Bought Ravioli with Sautéed Mushrooms, Spinach, Sun-Dried Tomatoes, and Garlic is the ultimate quick and satisfying meal. If you loved this easy pasta, try our Ravioli with Tomatoes and Asparagus Recipe next. Give this recipe a try and let us know what you think in the comments!

Print

30-Minute Store-bought Ravioli with Sautéed Mushrooms, Spinach, Sun-Dried Tomatoes, and Garlic

Print Recipe

This easy meatless pasta dinner requires only 6 ingredients and 30 minutes. Mushrooms are sautéed with spinach, garlic, sun-dried tomatoes, and combined with store-bought ravioli.

• Author: Sophie Lane
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 1x
• Method: Main Course
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 10 oz store-bought ravioli
• 10 oz sliced mushrooms (baby portobello, shiitake, cremini, oyster, or button)
• 5 oz fresh spinach
• ¼ cup chopped sun-dried tomatoes
• 4 cloves garlic, minced
• 3 tbsp olive oil
• ¼ tsp red pepper flakes
• salt and pepper to taste

Instructions

1. Cook ravioli according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tablespoons olive oil on medium heat. Add 10 oz sliced mushrooms and ¼ cup chopped sun-dried tomatoes. Cook for 2 minutes, stirring occasionally.
3. Add 5 oz fresh spinach, 4 cloves minced garlic, and ¼ teaspoon red pepper flakes. Continue cooking and stirring until the spinach wilts, about 1-2 minutes.
4. Add the cooked ravioli to the skillet along with 1 tablespoon olive oil. Gently reheat on medium-low heat, stirring to combine. Season with salt and pepper to taste.

Notes

Use any variety of mushrooms for the best flavor. For extra creaminess, stir in a splash of heavy cream at the end. Garnish with grated Parmesan cheese if desired.

Nutrition

• Calories: 289
• Sugar: 3g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 35mg

FAQs

Can I use a different type of ravioli for this recipe?

Yes, any store-bought ravioli works well. Cheese, mushroom, or spinach-filled varieties all pair nicely with the sautéed mushrooms, spinach, and sun-dried tomatoes. The key is to cook the ravioli according to package directions while you prepare the quick garlic and vegetable sauce.

How can I make this dish vegetarian or vegan?

This 30-Minute Store-bought Ravioli with Sautéed Mushrooms is easily made vegetarian by ensuring your ravioli filling contains no meat. For a vegan version, choose a plant-based ravioli and use a high-quality olive oil instead of any butter called for in the sauce.

What can I substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can use a few tablespoons of tomato paste for a concentrated flavor or add some halved cherry tomatoes to the pan to soften. The dish will still be delicious, though you’ll miss the unique sweet-tart punch that sun-dried tomatoes provide.