Recipe: One-Pot Spinach & Mushroom Four Cheese Ravioli

Bring on all the carbs … I don’t know about you, but I love pasta. Especially during the fall season. It’s just something about those soft noodles, paired with a cozy, hearty sauce that makes me really happy.

My kids are huge fans of ravioli, but I must admit that they are referring to those canned ravioli meals. I know what you’re thinking and the answer is … yes. Yes, there are times that this registered dietitian serves her kids canned ravioli for dinner.

I’m not ashamed of that because sometimes life happens, and when it does … I search the pantry for a quick and easy meal. Last week, I had a little extra time, so I decided to give their favorite meal a serious makeover. I made this super easy, delicious, One-Pot Spinach & Mushroom Four Cheese Ravioli.

You can definitely cut corners and use your favorite brand of premade marinara sauce, but I was feeling a little fancy, so I decided to make my own. And it’s not as intimidating as it seems. I literally threw a few tomatoes into my food processor and pulsed it until it was almost smooth. I like my sauce a little chunky, so I’m very careful not to pulse it for too long.

I added my crushed tomatoes to a large pot, along with some garlic, onions, mushrooms and fresh herbs. I let the sauce simmer and added a few seasonings to enhance the flavor. After my sauce was done, I added my refrigerated four cheese ravioli and the spinach. I covered the pot to allow the ravioli noodles to become tender.

I love buying pre-made, cheese filled pastas because it cuts my prep time in half and it’s super convenient. You can usually find these pastas in the refrigerated or freezer sections of the grocery store.

Once my pasta was tender, this One-Pot Spinach & Mushroom Four Cheese Ravioli was ready to serve. I took one bite and thought, oh my goodness. This meal tastes just like it came from a fancy Italian restaurant. It tasted so much better than the canned ravioli. My kids also loved it and wanted me to cook it again the following week. This made me so happy, but I do have one concern … what am I going to do with all of this canned ravioli? LOL!

One-Pot Spinach & Mushroom Four Cheese Ravioli 

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Serves: 6

Ingredients

• 18-ounce refrigerated large Four Cheese Ravioli
• 6 medium tomatoes
• 2 tablespoons fresh basil chopped
• 1 onion diced
• 4 cloves garlic minced
• 2 tablespoons olive oil
• 2 cups baby spinach
• 1 and ½ cup baby portabella mushrooms sliced
• 2 tablespoon Italian seasoning
• 1 teaspoon Cajun seasoning
• Salt/pepper to taste

Instructions

• Cut tomatoes into quarters and add to a food processor or blender.
• Pulse until tomatoes are slightly smooth. Set aside.
• Heat a large, deep pot to medium heat and add oil, onion and garlic.
• Cook until fragrant and add in the crushed tomatoes, basil and mushrooms.
• Reduce heat to low and cover with lid.
• Let simmer for about 10 minutes, stirring every few minutes.
• Add Italian seasoning, Cajun seasoning and salt/pepper to taste.
• Toss in ravioli and spinach.
• Cover with lid and cook for about 5-7 minutes, or until ravioli is tender and cheesy.
• Serve and enjoy.

Recipe notes

Nutritional information (1 serving): calories 262, carbohydrates 34 grams, fat 10 grams, protein 9 grams, saturated fat 2 grams, fiber 6 grams, sugars 13 grams.

Andrea Mathis is a registered dietitian and owner of Beautiful Eats & Things. For more great recipes, visit beautifuleatsandthings.com.