Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (25 oz) bag Hy-Vee Select portobello mushroom ravioli | ||
| 1 tbsp. Hy-Vee butter, divided | ||
| ¼ c. Hy-Vee Italian seasoned panko breadcrumbs | ||
| ¼ tsp. ground nutmeg | ||
| 1 (8 oz) container sliced fresh mushrooms | ||
| 3 clove(s) garlic, minced | ||
| 1 (9 oz) bag baby spinach | ||
| Hy-Vee salt and black pepper, to taste |
Directions
- Prepare pasta according to package directions, reserving 1/2 cup pasta water before draining.
- Meanwhile, melt 1/2 tablespoon butter in large skillet. Stir in breadcrumbs and nutmeg; toast 3 minutes or until golden. Transfer breadcrumb mixture to another bowl.
- Heat remaining 1/2 tablespoon butter in same skillet. Add mushrooms and garlic, sauteing 2 to 3 minutes before adding spinach to wilt.
- Add 1/2 cup reserved pasta water and ravioli.
- Serve topped with breadcrumbs and salt and black pepper to taste.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 40mg
- Sodium: 370mg
- Total Carbohydrates: 43g
- Protein: 12g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 10%
0%
Iron 20%
0%
Calcium 10%