What
you need,
1
package (9oz.) of fresh ravioli, I used roasted garlic and asiago but any
flavour you like would do.
3
tbsp. butter
1/3
cup panko bread crumbs
8oz.
button mushrooms, sliced
3
cloves of garlic, minced
8
oz. baby spinach
¼
cup Parmesan cheese, grated
In
a large pot of boiling, salted water cook the ravioli according to package
directions. Drain, reserving ½ cup of the cooking water.
In
a large skillet, melt 1 tablespoon of the butter over medium heat. Stir in the
panko crumbs and stir to coat. Toast until golden brown, about 3 minutes,
stirring often.
Transfer
crumbs to a small bowl and wipe out the skillet with a paper towel.
Return
the skillet to medium high heat. Add 1 tablespoon of butter and add the
mushrooms, season with salt and pepper. Cook the mushrooms, stirring often,
until the mushrooms are brown and tender, about 8 minutes. Add the garlic and
cook for 1 minute until fragrant.
Add
in the spinach and cook until it is wilted, about 2 minutes.
Add
the pasta in and stir to combine, if you need to add in a little of the
reserved pasta water to thin the sauce you can, I used about ¼ cup. Stir in the
cheese and season with salt and pepper to taste.
Serve
the pasta topped with the toasted breadcrumbs.
Jen of My Tiny Oven
