- Olivieri presents -

Roasted Portobello Mushrooms Ravioli with spinach and goat cheese

Roasted Portobello Mushrooms Ravioli with spinach and goat cheese

Meaty mushroom pasta and creamy goat cheese: the perfect combination!

4


What you’ll need

  • OLIVIERI Artisan™ Roasted Portobello Mushroom and Parmesan 250 g
  • OLIVIERI® Classic Marinara Sauce 300 ml (¼ cup)
  • 2 cups baby spinach
  • 1/3 cup crumbled goat cheese
Directions

  • BOIL OLIVIERI Artisan™ Roasted Portobello Mushroom and Parmesan for 2 to 3 minutes. Drain.
  • HEAT Olivieri® Classic Marinara Sauce in a saucepan set over medium heat for 3 minutes or until heated through.
  • TOSS the spinach into marinara sauce until wilted. Add the drained ravioli.
  • SPRINKLE with goat cheese and serve.
Tasty tip: Enhance the dish with chopped fresh parsley or basil, toasted pine nuts or toasted chopped walnuts.

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