Spinach Mushroom Ravioli is totally mouthwatering and irresistible. This fabulous pasta dish is filled with three cheeses, spinach and two kinds of mushrooms in a garlic Alfredo sauce that's succulent and amazing. Quick and easy, too.
12oz. pkg.H-E-B Central Market Porcini and White Mushrooms with Spinach in Garlic Herb Sauce
56oz. pkg.Pasta Prima Spinach Mozzarella Raviolialong with the 2 herb packets included
1cupRomano cheeseshredded
1cupParmesan cheeseshredded
1stickunsalted butter1/2 cup
2/3 to 1cupUNBLEACHED all-purpose flour
1 1/2pintshalf-and-half
1tsp.Salt and pepper to taste
1/2tsp.garlic powderif desired
1tbsp.dried parsley
Instructions
Fill a large Dutch oven or stock pot about half to two-thirds full of water.
Bring to a boil.
Add ravioli and cook 8 minutes.
Drain in colander.
Meanwhile, microwave mushrooms with spinach about 4 minutes on high.
Set aside.
In a medium saucepan, melt butter over medium heat.
Add flour and whisk until all the flour is incorporated.
Add half-and-half about ¼ cup at a time until all is incorporated.
Stir in cheeses.
Add salt, pepper, garlic powder (if you desire extra garlicky taste) and parsley.
Allow sauce to thicken over low to medium heat about 5 minutes or so.
Add cooked mushrooms, herb packets and cheese sauce and stir to combine.
Sprinkle with additional salt and pepper and Parmesan cheese, if desired.
Notes
NOTE: I found the ravioli at Costco, and the mushroom/spinach in the vegetable freezer section at H-E-B grocery stores.NOTE: You will need to use half-and-half or cream to get the right texture for this sauce.NOTE: Once I added the frozen ravioli to the boiling water, it took almost 8 minutes to get it back to a rolling boil. I boiled it another 4 minutes before removing from heat.NOTE: The mushrooms are in a garlic herb sauce, so you may not want to add additional garlic powder.