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Perfect for a weeknight dinner. 

Course Main Course
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking


  • 1 pk 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.

Recipe Notes

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.