Artichoke Ravioli with Spinach, Tomatoes, Mushrooms, and Squash
This artichoke ravioli with spinach, tomatoes, mushrooms, and squash recipe is the perfect way to use up the summer vegetables you have on hand. This quick, easy weeknight meal recipe is delicious and was a big hit with all of us. This easy vegetarian pasta recipe pairs nicely with a Parmesan chopped salad and some crusty bread.
Artichoke Ravioli with Spinach, Tomatoes, Mushrooms, and Squash
Ingredients:
- Artichoke ravioli (or flavor of your choice), cooked to al dente per instructions
- 1 tbsp olive oil
- 1 cup of mushrooms, quartered
- ¼ red onion, cut into large pieces
- ½ zucchini, diced
- ½ yellow squash, diced
- ½ cup of grape tomatoes
- 1 clove of garlic, minced
- 1 cup of baby spinach
Serving:
- Garlic olive oil (or basil olive oil)
- Asiago cheese, shredded
- Fresh basil leaves, torn
How to Make Artichoke Ravioli with Spinach, Tomatoes, Mushrooms, and Squash:
Cook ravioli to al dente in a large pot of well-salted boiling water per instructions, according to the package instructions. Drain.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook for 4-5 minutes or until softened.
Add the zucchini, squash, and grape tomatoes then cook for 2-3 minutes before adding the spinach and minced garlic.
Cook for an additional minute while stirring constantly. Remove from heat.
Layer a serving bowl with a few ravioli, drizzle with garlic oil, top with sautéed veggies, then sprinkle on some asiago cheese and fresh basil.
Serve immediately. Enjoy.
Equipment
Ingredients
- Artichoke ravioli or flavor of your choice, cooked to al dente per instructions
- 1 tbsp olive oil
- 1 cup of mushrooms quartered
- ¼ red onion cut into large pieces
- ½ zucchini diced
- ½ yellow squash diced
- ½ cup of grape tomatoes
- 1 clove of garlic minced
- 1 cup of baby spinach
Serving:
- Garlic olive oil or basil olive oil
- Asiago cheese shredded
- Fresh basil leaves torn
Instructions
- Cook ravioli to al dente in a large pot of well-salted boiling water per instructions, according to the package instructions. Drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook for 4-5 minutes or until softened.
- Add the zucchini, squash, and grape tomatoes then cook for 2-3 minutes before adding the spinach and minced garlic.
- Cook for an additional minute while stirring constantly. Remove from heat.
- Layer a serving bowl with a few ravioli, drizzle with garlic oil, top with sautéed veggies, then sprinkle on some asiago cheese and fresh basil.
- Serve immediately. Enjoy.
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