Shopped with us before?

Nutrition Facts

Instructions

• STEP 1

  Fill a medium saucepan halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and ravioli, and stir for a few seconds. Cook, stirring occasionally, until just tender, about 5 minutes (or cook according to package instructions). Drain and set aside.

  • ½ tsp salt
  • 9 oz cheese ravioli, fresh or frozen

• STEP 2

  Meanwhile, preheat a skillet over medium-high heat.

• STEP 3

  While the skillet heats up, peel and mince garlic.

  • 1 clove garlic

• STEP 4

  Once the skillet is hot, add butter and swirl to coat the bottom. Add garlic and cook until fragrant, about 30 seconds.

  • 1 tbsp butter, unsalted

• STEP 5

  Add mushrooms to the skillet and cook, stirring occasionally, until golden brown, 3-4 minutes.

  • 1 (8 oz) pkg sliced white mushrooms

• STEP 6

  Meanwhile, wash, dry, and halve tomatoes.

  • 1 pint grape tomatoes

• STEP 7

  Wash and dry the spinach. (Skip if it came pre-washed.)

  • 1 (5 oz) pkg baby spinach

• STEP 8

  When the mushrooms are done, add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

• STEP 9

  Add tomatoes and spices to the skillet, then stir to combine. Continue to cook, stirring occasionally, until tomatoes begin to soften, 3-4 minutes.

  • ½ tsp Italian seasoning
  • ¼ tsp crushed red pepper
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 10

  Add ravioli and Alfredo sauce to the skillet. Continue to cook, stirring occasionally, until sauce is warmed through, 2-3 minutes more. Remove from heat.

  • ½ (16 oz) jar Alfredo sauce

• STEP 11

  To serve, divide ravioli and sauce between plates or bowls. Sprinkle with pine nuts and enjoy!

  • ⅛ cup pine nuts