Mushroom Ravioli

This mushroom ravioli builds on plenty of rich flavors from mushrooms, sun-dried tomatoes and a brothy sauce that coats everything. Garlic and shallot complement the mushrooms well, while spinach adds color and a fresh flavor.

Nutrition Information

119 Calories

42g Carbohydrates

23g Protein

534mg Potassium

6g Fiber

9g Sugar

Ingredients

1 (18-ounce) package refrigerated cheese-filled ravioli or mushroom-filled ravioli
2 tablespoons extra-virgin olive oil
2 (4-ounce) packages assorted fresh mushrooms, such as cremini, shiitake and/or oyster, roughly chopped, divided
4 medium sun-dried tomatoes in oil, drained and thinly sliced (about 1/4 cup)
1 medium shallot, finely chopped
2 cloves garlic, finely chopped
1 (5 ounce) package baby spinach
1 cup reduced-sodium chicken broth
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley, plus more for garnish
1 tablespoon unsalted butter
Grated Parmesan cheese for serving