Ravioli With Mushrooms

Be the star of your kitchen and feed the family with this fab ravioli meal done in 30 minutes or less
By Alejandro Franco
Photography and styling Bonnie Coumbe
Ravioli With Mushrooms

Ravioli With Mushrooms

5 from 1 vote








  • 1 packet 1 vegetarian ravioli

  • 1 1 punnet button mushrooms

  • 1 jar 1 tomato & basil sauce

  • 1 1 bunch broccolini

  • 1 1 punnet baby spinach

  • Parmesan cheese, to serve

  • From your pantry
  • Olive oil


  • Bring a medium-size pot of water to the boil. Once the water begins to boil, add the ravioli. Stir occasionally to prevent the pasta from sticking together. Meanwhile, finely slice the mushrooms. 
  • In a separate pan on high heat, add 1 Tbsp of olive oil and the mushrooms, cooking for about 5 minutes. Add the tomato sauce and bring to the boil. Cut the broccolini in half and add it to the sauce, cooking for a further 3-4 minutes. Drain the ravioli.
  • Assemble your dish. On a large platter, add ¾ of the punnet of spinach, then place the ravioli on top and drizzle over 1 tsp of olive oil. Toss the spinach and ravioli and pour over the tomato sauce. Serve with freshly shaved parmesan, and sprinkle over the remaining spinach.

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