Mushroom Ravioli with Spinach

It's wild how easy and tasty this dish was. We made one a couple weeks ago that was similar-- it's actually only two posts back. I loaded up on ravioli on my last trader joe's run, stumbled on this new, different version and the rest is delicious history.

Ingredients
10 oz ravioli (cheese ravioli, pesto-filled, etc.) I used Trader Joe's Cacio e pepe
2 tablespoons olive oil
1/4 cup sun-dried tomatoes, chopped
10 oz mushrooms (cremini, button mushrooms, or baby portobellos)
5 oz spinach, fresh (I actually did a whole bag)
4 cloves garlic, minced
1/4 teaspoon red pepper flakes-- or more! 
1 tablespoon olive oil
salt and pepper

+I added chicken thighs that I cooked tossed with EVOO, salt, pepper, sun-dried tomatoes, and diced shallots

Instructions
Cook ravioli until al dente. Drain.

In a large skillet, heat 2 tablespoons olive oil on medium heat. Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring. Add fresh spinach, minced garlic, red pepper flakes. Continue cooking and stirring until the spinach wilts.

To the skillet with sautéed mushrooms and vegetables add cooked ravioli and chicken (if using), 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat. Season with salt and pepper.

XOXO

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