Mushroom ravioli with sautéed spinach

Time is not an excuse not to cook and this recipe is the proof. With a good stuffed pasta and a handful of fresh spinach, we can achieve in just 5 minutes a great dish, satisfying and tasty. Who dares to say now that fast food is bad?

To give this fantastic pasta dish a special touch, in this case I opted for sauté the spinach. What? With a sauce of butter and garlic that you can prepare while the pasta is cooking. A touch that will transform this dish that you can also make in a more traditional way with tomato sauce and spinach.

Ingredients

For two

• 200 gr of mushroom ravioli
• 4 handfuls of fresh spinach
• 2 tablespoons of butter
• 2 cloves of garlic

Crafting

We cook the pasta following the manufacturer's instructions; in my case for 2 or 3 minutes.

Meanwhile, we heat the butter in a frying pan. When it starts to bubble, add the two whole garlic cloves and lightly brown them over medium heat. We are not interested in the butter or garlic burning.

When the pasta is already done, drain it carefully so that the ravioli do not break.

Next, we add the spinach to the pan. Let's skip a minute before also introducing the pasta.

We stir the mixture and serve hot.

Notes

I like to decorate the pasta with the garlic clove, but if you don't like it, you can remove it before sautéing the spinach and pasta.

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