Artichoke Ravioli with Spinach, Tomatoes, Mushrooms, and Squash

Artichoke Ravioli with Spinach, Tomatoes, Mushrooms, and Squash

This recipe is the perfect way to use up the summer vegetables you have on hand. I picked up some delicious artichoke ravioli and tossed them with basil olive oil and sautéed mushrooms, onion, zucchini, yellow squash, grape tomatoes, and garlic. I topped the dish with shredded asiago cheese and fresh basil leaves. This was a delightful dinner that was so delicious! My kids thought it was just okay but my husband and I both LOVED it!

Artichoke Ravioli with Spinach, Tomatoes, Mushrooms, and Squash:
Recipe and photos by For the Love of Cooking.net

 

  • Artichoke ravioli (or flavor of your choice), cooked per instructions
  • 2 tsp olive oil
  • 1/4 red onion, cut into large pieces
  • 1 cup of mushrooms, quartered
  • 1/2 zucchini, diced
  • 1/2 yellow squash, diced
  • 1/2 cup of grape tomatoes
  • 1 clove of garlic, minced
  • 1 cup of baby spinach
  • Basil olive oil
  • Asiago cheese, shredded
  • Fresh basil leaves

Artichoke Ravioli with Spinach, Tomatoes, Mushrooms, and Squash

Cook the ravioli per instructions (while the vegetables are cooking).

Heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook for 4-5 minutes or until softened. Add the zucchini, squash, and grape tomatoes then cook for 2-3 minutes before adding the spinach and minced garlic. Cook for an additional minute while stirring constantly. Remove from heat.

Layer a serving bowl with a few ravioli, drizzle with basil oil, top with sautéed veggies, then sprinkle on some asiago cheese and fresh basil. Serve immediately. Enjoy.

Artichoke Ravioli with Spinach, Tomatoes, Mushrooms, and Squash

 

Click here for a printable version of this recipe – For the Love of Cooking


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