Artichoke Ravioli with Spinach & Mushrooms
My Artichoke Ravioli with Spinach & Mushrooms can be on the table in 30 minutes. Add spinach, tender chicken and mushrooms for a delicious dinner.
Servings 4
Ingredients
- 1 12 ounce bag Artichoke Ravioli
- 4 ounces sliced mushrooms
- 2 cups fresh baby spinach
- 1/2 teaspoon minced garlic
- 2 tablespoons butter
- 1 cup chicken, grilled and chopped
- 1/2 cup Parmesan cheese
- 1/4 cup milk
- 1/4 cup heavy cream
- Salt and pepper
Instructions
- Melt the butter in a large skillet pan. Add the mushrooms and sauté until caramelized, about four minutes. Add the spinach and garlic and stir until the spinach has wilted. Stir in the chicken.
- Meanwhile cook the ravioli according to the package instructions. In a small saucepan, stir the milk, cream and Parmesan cheese until slightly thickened. Add salt and fresh ground pepper to taste.
- Then add the ravioli and the cream sauce to the mushrooms and spinach mixture and stir to coat all ingredients.