Mediterranean Cheesy Ravioli with Spinach, Mushrooms & Sun-Dried Tomatoes
Mediterranean Cheesy Ravioli with Spinach, Mushrooms, and Sun-Dried Tomatoes is the kind of dish that feels both comforting and fresh. It combines tender cheese filled ravioli with earthy mushrooms, vibrant spinach, and the deep, slightly tangy richness of sun-dried tomatoes. Finished with olive oil, garlic, and a touch of cheese, it delivers bold Mediterranean flavor without heavy sauces. This recipe works equally well for a relaxed weeknight dinner or an elegant meal shared with guests. It is satisfying, colorful, and built around ingredients that complement each other naturally.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Ingredients
500 g cheese ravioli (fresh or refrigerated)
3 tablespoons extra virgin olive oil
250 g mushrooms, sliced (button or cremini)
3 garlic cloves, finely chopped
1/3 cup sun-dried tomatoes, sliced
4 cups fresh spinach
1/2 teaspoon dried oregano
1/4 teaspoon chili flakes (optional)
Salt and black pepper to taste
1/4 cup grated Parmesan or pecorino
Fresh basil or parsley for garnish
Instructions
Cook the ravioli. Bring a large pot of salted water to a boil. Cook ravioli according to package instructions. Reserve 1/2 cup of pasta water, then drain.
Heat the pan. Warm olive oil in a wide skillet over medium heat.
Sauté mushrooms. Add mushrooms and cook for 5 to 7 minutes until browned and moisture evaporates.
Add garlic. Stir in garlic and cook for 30 seconds until fragrant.
Incorporate sun-dried tomatoes. Add tomatoes and oregano, stirring to combine.
Wilt the spinach. Add spinach in batches, allowing it to wilt gently.
Combine ravioli. Add cooked ravioli to the skillet and toss carefully.
Adjust sauce. Add reserved pasta water a little at a time to loosen and coat the ravioli.
Season. Add salt, pepper, and chili flakes if using.
Finish and serve. Remove from heat, sprinkle with cheese, garnish with herbs, and serve warm.
Tips
Use fresh ravioli for the most tender texture.
Salt the pasta water generously for better flavor.
Brown mushrooms well before adding other ingredients.
Avoid overcrowding the pan to prevent steaming.
Use oil packed sun-dried tomatoes for richer taste.
Add spinach last to preserve color and nutrients.
Toss ravioli gently to avoid tearing.
Use pasta water to create a light, silky coating.
Taste before serving and adjust seasoning carefully.
Finish with freshly grated cheese for best aroma.
Variations
Add grilled chicken or shrimp for extra protein.
Use spinach and ricotta ravioli for more greens.
Add olives or capers for extra brininess.
Swap mushrooms for roasted eggplant.
Use kale instead of spinach for heartier texture.
Add a splash of cream for a richer version.
Use vegan ravioli and dairy free cheese to make it vegan.
Add lemon zest for brightness.
Sprinkle toasted pine nuts for crunch.
Finish with burrata for a luxurious touch.
Q&A
Can I make this ahead? It is best fresh, but leftovers reheat well.
How long do leftovers keep? Up to 3 days refrigerated.
Can I use frozen ravioli? Yes, cook directly from frozen.
Is this dish spicy? Only if chili flakes are added.
Can I use dried mushrooms? Yes, rehydrate before cooking.
What cheese works best? Parmesan or pecorino add sharpness.
Can I add a tomato sauce? A light tomato sauce works but is optional.
Is this vegetarian? Yes, if cheese uses vegetarian rennet.
Can I make it gluten free? Use gluten free ravioli.
What pairs well with this dish? A green salad or crusty bread.
Nutrition
(Approximate per Serving)
Calories: 520
Protein: 20 g
Fat: 22 g
Carbohydrates: 58 g
Fiber: 6 g
Conclusion
Mediterranean Cheesy Ravioli with Spinach, Mushrooms, and Sun-Dried Tomatoes is a balanced, flavorful dish that highlights simple ingredients prepared thoughtfully. The combination of tender pasta, vegetables, and cheese creates a meal that feels indulgent without being heavy. It is versatile, quick to prepare, and easy to customize, making it a reliable recipe to return to whenever you want something comforting yet fresh.