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Sautéed Kale and Mushrooms with Ravioli

Sautéed Kale and Mushrooms with Ravioli

Sautéed Kale and Mushrooms with Ravioli

Sautéed Kale and Mushrooms with Ravioli is such a great filling meal, and everyone loves it.
This is perfect for a weeknight dinner, and it’s meatless, but if you wish to use beef ravioli, you are more than welcome. 

I wanted to make one more meal that is meatless, but at the same time delicious and nutritious. Well, I must admit that it hit the spot. 

I love kale, but if you are not too keen on it, then you may use other green leafy vegetables, such as collard greens or spinach.

Sautéed Kale and Mushrooms with Ravioli


Be creative and use what you have on hand.

That is the beauty of cooking after all to use what you have available. I am giving an idea and you can chanal ut and use it however you want.

If you don’t have olive oil use any other even though it is best if you use olive oil. There is always an alternative!


Lately, I have been on a meatless kick. As you all know I am not vegetarian, but I feel so much better when I decrease meat in my diet, and a family is okay with that idea as well

We are really trying to increase more fish and vegetables, and less meat and carbs. Although this is a carbolicious meal and we are just fine with it!

Sautéed Kale and Mushrooms with Ravioli

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Sautéed Kale and Mushrooms with Ravioli

Sautéed Kale and Mushrooms with Ravioli

Yield: 4 Servings


  • 1 pack Ravioli, refrigerated
  • 1 Tbsp. Olive Oil
  • 3 garlic cloves sliced
  • 2 cups chopped Kale
  • 1/2 lb Baby Bella Mushrooms sliced
  • 2-3 ripe Tomatoes halved
  • Salt and Black pepper to taste a generous pinch
  • 1/4 teaspoon Chili Flakes
  • 1/4 teaspoon Dried Parsley
  • Parmesan Cheese


  1. Cook Ravioli according to the package.
  2. Heat Olive Oil in a large skillet and add garlic slices. Turn the heat to medium-low, and stir garlic to prevent from burning.
  3. Add chopped kale, sliced mushrooms and a couple of ripe tomatoes, halved (you may use 1/2 cup of cherry/grape tomatoes instead); keep stirring, and saute for about 10 minutes, still on medium-low.
  4. Season with salt, ground black pepper, then pour 1/4 cup of Ravioli water and mix to combine everything and cook for 5 to 7 more minutes.
  5. Drain Ravioli through pasta strainer, and add Ravioli to the skillet.
  6. Drizzle a bit more olive oil and add Chili flakes and dried parsley; gently stir to coat ravioli well. You may add Parmesan cheese


You may use frozen or homemade ravioli as well. I used refrigerated. If you do not have kale, you may use spinach. If you do not like mushrooms use some other vegetable. Some refrigerated ravioli serving size is 2.

You could measure out for two servings or use more ravioli, it is up to you. You can definitely double the size.

READ LABEL ON ravioli package. It is packed with sodium, so always pick one that has way less. Also, that way you will know how much you would need to season your vegetables as well.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 101Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 204mgCarbohydrates: 13gFiber: 4gSugar: 5gProtein: 4g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.


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