Mushroom Ravioli with Spinach

Ingredients

• 10 oz ravioli (cheese ravioli, pesto-filled, etc.)
• 2 tablespoons olive oil
• 1/4 cup sun-dried tomatoes , chopped
• 10 oz mushrooms (cremini, button mushrooms, or baby portobellos)
• 5 oz spinach , fresh
• 4 cloves garlic , minced
• 1/4 teaspoon red pepper flakes
• 1 tablespoon olive oil
• salt and pepper

Instructions

1. Cook ravioli until al dente. Drain.
2. In a large skillet, heat 2 tablespoons olive oil on medium heat.
3. Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.
4. Add fresh spinach, minced garlic, red pepper flakes.  Continue cooking and stirring until the spinach wilts.
5. To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat.
6. Season with salt and pepper.

Base Recipe adapted from site