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Creamy White Wine Mushroom Spinach Ravioli


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5 from 10 reviews

  • Total Time: 20 mins
  • Yield: 3-4 1x

Ingredients

Units Scale
  • 8 ounces white mushrooms, sliced
  • 3 cloves garlic
  • 2 tablespoons unsalted butter
  • 1 tablespoon AP flour
  • 1/4 cup white wine (I used chardonnay)
  • 1/2 cup milk
  • 1/4 cup + 2 tablespoons chicken or vegetable broth
  • 3 tablespoons freshly grated parmesan + extra for garnish
  • 2 cups spinach, roughly chopped
  • 1 1/2 lbs spinach and cheese ravioli
  • Fresh parsley, roughly minced


Instructions

  1. Cook spinach and cheese ravioli according to box instructions. Drain and set aside.
  2. Melt butter in a large skillet over medium high heat. Add the mushrooms and sauté, stirring frequently, until mushrooms have softened and released their juices, about 8 minutes.
  3. Add garlic and sauté one minute, until fragrant.
  4. Stir in flour, cooking until golden, about 1-2 minutes.
  5. Pour white wine into the pan, scraping any browned bits off the bottom of the pan.
  6. Pour in chicken broth, stir to combine, and bring to a boil. Lower heat to a simmer and cook 2-3 minutes, until somewhat thickened.
  7. Still on low heat, slowly pour in milk and stir to combine. Bring to a simmer.
  8. Add parmesan cheese and spinach, mix completely. Cook until sauce is somewhat thickened and spinach has wilted, 2-3 minutes. Remove from heat. Add salt and pepper to taste.
  9. Add cooked ravioli to the pan and gently stir until warmed through and coated in the sauce.
  10. Serve immediately with extra parmesan, parsley and ground black pepper.
  • Prep Time: 5 mins
  • Cook Time: 15 mins
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