like to keep a package of fresh pasta in the refrigerator when I know that we will be busy the upcoming week, because it provides a quick meal option when we are running around all day and need to get food on the table quickly.

The sauce takes about 10 minutes to make, so plan that accordingly when you start your ravioli.

Ravioli, Mushrooms, and Spinach in Rosé Sauce

12 ounces refrigerated ravioli (or tortellini)
1-2 tablespoons extra virgin olive oil
5 ounces mushrooms
1-2 cloves garlic
5 ounces baby spinach
4 ounces cream cheese
1 1/2 cups marinara
1/2 cup stock or water
1/2 – 1 teaspoon Tuscan or Italian seasoning blend
salt and pepper, to taste
Shredded cheese for topping (optional)

 

Cook ravioli according to package directions.

Meanwhile, heat olive oil in large pot. Add mushrooms and a pinch of salt. Saute 2-3 minutes.

Add garlic and spinach, saute a further 2-3 minutes.

Add marinara sauce and stock, as well as seasoning. Bring to a boil. Add cream cheese.

Cook over low heat, stirring, until cream cheese is melted and the sauce turns a uniformly creamy blush color.

Add ravioli to pot.

Stir.

Serve.

You can top with some cheese, if desired.