Vegan Ravioli with Spinach, Mushrooms & Sun-Dried Tomatoes
🌱 Vegan Ravioli with Spinach, Mushrooms & Sun-Dried Tomatoes 🍝
This Vegan Ravioli with Spinach, Mushrooms & Sun-Dried Tomatoes is a skillet dinner that looks fancy and takes about 20 minutes. Store-bought vegan ravioli gets tossed with browned mushrooms, wilted spinach, and chewy sun-dried tomatoes in garlic oil. Black pepper on top. That’s the whole pan.
I love this when I want pasta night without making a sauce from scratch. The ravioli is already filled. The vegetables do the rest. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Ravioli 💚
- 🌱 Completely vegan
- 🍄 Garlicky mushrooms
- 🥬 Wilted spinach
- 🍅 Sun-dried tomatoes
- ⏱️ 20-minute skillet meal
- 🍝 Uses store-bought ravioli
The Secret to Ravioli That Doesn’t Burst
Don’t boil it to death. Cook just until the ravioli float, then finish them in the skillet with a splash of pasta water. High heat on the mushrooms first so they brown instead of steaming. Add the spinach last — it only needs a minute.
Frequently Asked Questions ❓
Where do I find vegan ravioli? 🛒
Many grocery stores carry vegan cheese or mushroom ravioli in the refrigerated or frozen aisle. Check the label for egg and dairy.
Can I use frozen ravioli? 🧊
Yes. Cook from frozen according to the package, then toss with the vegetables.
What if I don’t have sun-dried tomatoes? 🍅
Cherry tomatoes, blistered in the pan, work well.
🌱 Vegan Ravioli with Spinach, Mushrooms & Sun-Dried Tomatoes
Ingredients 🛒
- 1 package (9–12 oz) vegan ravioli
- 2 tablespoons olive oil, plus more if needed
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- ⅓ cup sun-dried tomatoes, sliced
- 4 cups fresh spinach
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon chili flakes (optional)
- Vegan parmesan, for serving
Instructions 👩🍳
- Cook the ravioli in salted water according to the package, until just tender. Reserve ½ cup pasta water and drain.
- Heat the oil in a large skillet over medium-high heat. Cook the mushrooms for 5–6 minutes, until browned.
- Add the garlic and sun-dried tomatoes. Cook 1 minute.
- Add the spinach, salt, pepper, and chili flakes. Toss until the spinach wilts.
- Add the ravioli and a splash of pasta water. Toss gently until coated and hot.
- Serve with vegan parmesan and extra black pepper.
Nutrition
| Nutrient | Per serving (1/3) |
|---|---|
| Calories | 380 |
| Protein | 13g |
| Net carbohydrates | 42g |
| Total carbohydrates | 48g |
| Fiber | 6g |
| Total fat | 16g |
| Sodium | 640mg |
Estimates based on store-bought vegan ravioli, mushrooms, spinach, and sun-dried tomatoes. Exact numbers may vary by ravioli brand.
Notes & Tips 💡
- Use the oil from the sun-dried tomato jar for extra flavor.
- A squeeze of lemon at the end brightens the whole pan.
- If the skillet looks dry, add another splash of pasta water, not more oil.
- This is excellent with a simple green salad.
This Vegan Ravioli with Spinach, Mushrooms & Sun-Dried Tomatoes is a 20-minute skillet dinner. Filled pasta, browned vegetables, done. 🍝🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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