"Hunger is the best sauce in the world."--Cervantes

Sautéed Mushroom, Spinach and Cheese Ravioli Recipe

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This recipe for Sautéed Mushroom, Spinach and Cheese Ravioli, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Helfrich Coblentz (Olive's Lineage)
Added: Saturday, August 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 25 oz. package frozen cheese ravioli
3 T. butter
1 T. olive oil
1 8 oz. pkg. sliced fresh mushrooms
Approx. 3 oz. spinach, cut down slightly
1/4 c. finely chopped sweet onion
1/2 tsp. salt
1/2 tsp. pepper
2 T. chopped fresh parsley
2 T. grated Parmesan cheese

Directions:
Directions:
Cook ravioli according to package directions; drain. In the meantime, melt 2 T. butter with oil in pan over medium-high heat; add mushrooms, onions, salt and pepper. Saute for about 8-10 minutes or until vegetables are tender. Add spinach until wilted. Reduce heat to low, stir in ravioli and remaining 1 T. butter, stirring until butter is melted. Add parsley, and toss gently to combine. Sprinkle with cheese if desired.

 

 

 

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