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  • Writer's pictureHayley Marcus

Mushroom Truffle Ravioli

We all know I love my Trader Joe’s, but some of my absolute must-have items are the fresh ravioli packages. From four cheese to lobster ravioli, every single package is delicious...there really is no wrong choice. I only go to Trader Joe’s once a month so I stock up on the fresh ravioli and freeze a bunch of packages. They are the easiest and yummiest weeknight dinner when you add a couple of ingredients to them. This recipe came from pure laziness of not wanting to go to the grocery store and having to use whatever produce I had at home....but it will be on the weekly rotation now.


Trader Joe’s Porcini Mushroom & Truffle Ravioli (or any brand you love!)

2 Shallots

1 clove garlic

2 cups fresh spinach

3/4 cup grated Pecorino Romano cheese

4 tablespoons butter



Red Pepper Flakes

Your favorite neutral oil (I used Chosen Foods Avocado Oil)


Slice shallots and garlic into 1/4 inch strips. Wash and drain spinach.


Heat 2 tablespoons of neutral oil in a medium sized nonstick pan on medium heat. Add your shallots and cover. Cook for 20 minutes, stirring occasionally. We are looking to caramelize the onions and end up with a nice deep brown color.

While the onions take their sweet time caramelizing, heat 4 cups of water to a boil in a medium sized sauce pan. Cook your ravioli according to the package directions.

After 20 minutes add your garlic and butter. Cook for an additional 10 minutes until both the butter and garlic are a nice light brown. Add salt, pepper, and red pepper flakes to taste. Turn off the heat, add your spinach and ravioli. Stir everything together until the spinach is nicely wilted.

Sprinkle the grated cheese generously over the ravioli and serve!


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