Ravioli With Mushrooms and Chard

Photo: psfreeman

Upgrade this recipe by using a mix of shiitake, cremini, and oyster mushrooms. Recipe by Kristen Evans, February 2010; from the Real Simple website: http://www.realsimple.com/food-recipes/browse-all-recipes/ravioli-with-mushrooms-and-chard-00000000028127/index.html.

Yield: 4 servings
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  • 16 to 18 ounce(s) fresh or frozen cheese ravioli
  • 4 tablespoon(s) olive oil, plus more for drizzling
  • 1 pound(s) mushrooms, sliced
  • 1 bunch(es) Swiss chard, stems discarded and leaves chopped
  • 2 clove(s) garlic, chopped
  • Kosher salt and black pepper
  • 1/2 cup(s) shaved pecorino


  1. 1. Cook the ravioli according to the package directions.
  2. 2. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat.
  3. 3. Add the mushrooms and cook, tossing occasionally, until they’re tender and any liquid has evaporated, 4 to 5 minutes.
  4. 4. Add the Swiss chard, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing frequently, until tender, 3 to 5 minutes.
  5. 5. Top the ravioli with the vegetable mixture, drizzle with the remaining oil, and sprinkle with the pecorino.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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