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.
- 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
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.