🍽️ Ravioli with Mushroom-Spinach-Vegetable

Name: Ravioli with Mushroom-Spinach-Vegetable
Total time: 30 min
Yield: 4 servings
Ingredients: Shallots 1 pc.; Mushrooms, white 400 g; Leaf spinach 300 g; Salt pinch; Stuffed pasta, tomato 800 g; Olive oil 1.5 tbsp; Pepper, black ground pinch

314 kcal · 30 min · 4 servings

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Ingredients

Shallots 1 pc.
Mushrooms, white 400 g
Leaf spinach 300 g
Salt pinch
Stuffed pasta, tomato 800 g
Olive oil 1.5 tbsp
Pepper, black ground pinch

Instructions

1. Halve the shallot, peel it and dice finely. If necessary, clean the mushrooms with a kitchen towel and quarter them. Wash the spinach and let it drain.
2. Bring about 4 liters of salted water to a boil in a large pot. Cook the ravioli in the simmering water for about 4 minutes, until they float to the surface. Drain in a colander, reserving about 1 cup of the cooking water.
3. Heat the olive oil in a frying pan over high heat. Sauté the shallot and mushrooms for about 4 minutes. Season with salt and pepper, add the spinach and deglaze with some cooking water. Let the spinach wilt for about 2 minutes.
4. Mix the ravioli in the pot with the mushroom-spinach-vegetable mixture, season to taste and serve on plates. Enjoy your meal!

Nutrition per serving

kcal: 314
Protein: 12 g · Fett/Fat: 10 g · Carbs: 46 g