Ingredients
- 1 package Parla Ravioli
- 2 cups Sweet onion, thinly sliced
- 4 cloves Garlic, minced
- 1 lb Mushrooms, button or baby portabella chopped
- 10 oz Baby spinach, chopped
- 4 tbsp olive oil
- 1 tbsp Balsamic vinegar
- 1/4 cup White wine
- Salt and pepper
- Parmesan cheese, grated for garnish
Servings:
Units:
Instructions
- Cook Parla Ravioli according to package directions. Drain and toss in some olive oil.
- Heat olive oil in stainless steel sauté pan on medium-high heat. Add onions and cook until clear. Add garlic and stir.
- Add mushrooms and cook about 5 minutes until brown. Add spinach and, using tongs, stir constantly so all sides of spinach cook evenly.
- Once spinach is wilted, add the white wine and balsamic vinegar. Reduce heat to low and simmer until liquid has reduced in volume.
- Season with salt and pepper and pour over Parla Ravioli.
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