Roasted Portobello Mushrooms Ravioli with spinach and goat cheese
Preparation Time
5 Min
Cooking Time
5 Min
Total Time
10 Min
Servings
2
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.
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