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dinner · italian

Creamy Tuscan Ravioli with Mushrooms, Tomatoes & Spinach

Prep: 20 min
Cook: 5 min
Total: 25 min
Yield: 2 servings
Creamy Tuscan Ravioli with Mushrooms, Tomatoes & Spinach

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Instructions

1
Bring a large covered pot of water to a boil over high heat with most of the salt.
2
While the water heats, toast the pine nuts in a 12-inch skillet over medium heat, stirring, 3 to 4 minutes until golden, then tip them into a small bowl.
3
Slice the mushrooms, halve the cherry tomatoes, finely dice the shallot, and mince the garlic.
4
Raise the skillet to medium-high, add the oil and mushrooms, and cook undisturbed 3 minutes, then stir and cook 2 minutes more until deep golden.
5
Add the shallot, garlic, and Italian seasoning and cook 1 minute, stirring, until fragrant and softened.
6
Add the tomatoes and cook 2 minutes until they start to slump and release their juices.
7
Pour in the cream with the remaining salt and the pepper and simmer 2 minutes until slightly thickened.
8
Stir in the spinach a handful at a time until just wilted, then turn the heat to low.
9
Drop the ravioli into the boiling water and cook 3 to 4 minutes until they float and the edges are tender.
10
Scoop out half a cup of the pasta water, then lift the ravioli straight into the skillet with a slotted spoon.
11
Add the Parmesan and a splash of the reserved water and toss gently until the sauce turns glossy and coats every ravioli.
12
Divide between shallow bowls and scatter the toasted pine nuts over the top.
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