Recipes

This is a perfect dish for when you need a super quick meal everyone will love. It starts with fresh ravioli, so you don’t need to boil the pasta! Then it’s layered with seasonal greats like sautéed baby spinach, mushrooms and cheese. Delicious.

Ingredients

• 2 to 3 tablespoons olive oil
• 1 yellow onion, peeled and thinly sliced
• 3 to 4 Portobello mushrooms, stems removed and thinly sliced
• 2 pounds (about 8 to 10 cups) fresh baby spinach
• Salt and pepper to taste
• 1 jar of your favorite pasta sauce (usually about 26 ounces)
• 24 to 30 ounces refrigerated or frozen ravioli (your favorite flavor)
• 3 cups shredded mozzarella or Italian blend cheese
• Optional garnish: thinly sliced red bell pepper and basil or parsley leaves

Preparation

1. Preheat oven to 400° F.
2. In a large heavy pot, heat the oil over medium heat and sauté the onions for 3 to 4 minutes. Add the mushrooms and turn the heat to medium high. Cook for 3 to 4 minutes more or until the onions are tender and most of the liquid from the mushrooms has been absorbed.
3. Stir in the spinach (it will look like a lot but it will cook down considerably.) Stir fry the spinach into the mushroom mixture until it is dark green and there is very little to no liquid left in the pan. Season with the salt and pepper. Pour into a strainer and press to drain any remaining liquid.
4. Place a thin layer of sauce in a 9×13 inch baking dish and layer one third of the ravioli on top in a single layer. Top with a thin layer of sauce, half of the mushroom/spinach filling and one third of the cheese. Repeat this layer with one third of the ravioli, a layer of sauce, the rest of the filling and one third of the cheese. Top with the remaining ravioli and the sauce. Reserve the remaining cheese.
5. Cover the dish with a layer of parchment paper and then wrap in foil. Bake for 30 minutes. Remove the foil and parchment paper and top with the remaining cheese.  (Garnish with thinly sliced red bell pepper and basil leaves if you like.) Place back in the oven and bake for 10 to 12 minutes more, until golden and bubbly.

Recipe modified with permission from PCC Natural Markets.