Porcini mushroom and cheese Ravioli with fresh garlic and spinach

Porcini Mushroom and Cheese Ravioli with fresh sliced garlic and spinach

Pointer 1: Use only fresh garlic and spinach.


  • 1 bag mushroom, cheese ravioli
  • 1 pod garlic, peeled and slit
  • 1/4 pound fresh cello spinach
  • 1/2 cup shredded parmesan cheese
  • 4 Tbsp. extra virgin olive oil
  • 1 Tbsp. crushed red pepper
  • Sea salt

Cook ravioli in a pot of boiling water with a teaspoon of salt and a teaspoon of olive oil. When ravioli is just cooked, drain the water and transfer it to a bowl.

Take a pan, add olive oil. As soon as the oil warms, add the garlic. When the garlic turns slightly brown, remove from heat and pour the contents over the cooked ravioli.

Wash and steam spinach for about 8 minutes. After water evaporates, add 3 Tbsp. of olive oil and 1 tsp. salt. Mix well, add the crushed red pepper and transfer the spinach to the bowl with the ravioli.

Spread the parmesan cheese, mix and bake covered for about 15 minutes.

Serve by itself or you may serve with a side of pasta sauce to spread over the ravioli mixture.

^ Please contact me for any of these ingredients or utensils.

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