- 1 small store-bought package of raviolis (I used the Trader Joe’s Arugula and Parmigiano Reggiano ravioli). These are not whole wheat and vegan, but they have great whole wheat vegan raviolis out there.
- 1/4 cup minced onion
- 1 tsp butter or oil
- 1 1/2 cups mushrooms
- 1 small clove garlic, minced
- salt and pepper
- 2 handfuls of baby spinach or arugula
- fresh basil
Start a pot of water boiling. In a large saute pan over medium heat, add the minced onion and butter. Finely dice the mushrooms (my kids won’t eat large pieces of mushrooms, but they will eat them all diced up). Add the mushrooms and garlic to the onion, season with salt and pepper. Meanwhile, add the raviolis to the boiling water and cook until al dente (mine took about 4 minutes). Just before the raviolis are done, add the spinach to the mushrooms. When the raviolis are al dente, add them directly to the onions and mushrooms. Plate the pasta and top with fresh basil and a drizzle of good extra virgin olive oil. Dinner is served!