Ravioli has a storied history as one of Italy’s most beloved pasta dishes. Originating in the 14th century, ravioli was traditionally filled with a blend of herbs, cheese, and sometimes minced meat, wrapped in delicate, homemade pasta sheets. While purists argue that ravioli is best enjoyed when the pasta is made from scratch, the reality is that most of us don’t have time to roll out pasta dough by hand. Luckily, pre-made ravioli provides a delicious shortcut, allowing you to savor the flavors of Italy without spending hours in the kitchen.
This Italian Ravioli Stir Fry is a rich, higher-potassium dish, thanks to ingredients like spinach, tomatoes, and mushrooms. For those with kidney disease or anyone managing potassium intake, you may want to adjust the recipe by reducing the spinach and tomatoes or swapping in low-potassium vegetables. This simple yet satisfying meal brings the rustic charm of Italian cooking to your table in minutes, with a creamy, savory sauce and a crunch from chopped walnuts. Enjoy!
Dr. Blake’s Top Tip: Leave out the sundried tomatoes and add roasted red peppers instead to create a lower potassium dish.
- Yield: 3 servings
Ingredients
1 tbsp olive oil
2 cloves garlic, chopped
1 onion, chopped
7 oz mushrooms, chopped
1/2 cup sundried tomatoes, chopped
8 oz spinach and cheese ravioli
1 cup baby spinach
2 tbsp sour cream
1/2 cup no sodium vegetable broth
1/4 cup walnuts, chopped
1 small bunch of Italian parsley, leaves picked
Freshly ground pepper
Instructions
- Heat a sauté pan over medium heat and add the olive oil and onion. Sauté for 2-3 minutes and add the garlic.
- Cook for another 30 seconds and then add the mushrooms. Allow the mushrooms to soften, about 5 minutes.
- Add the ravioli and mix. Pour in the vegetable stock. Cover and cook for 3 minutes.
- Add the dried tomatoes, baby spinach, sour cream, and pepper. Mix and cook until the spinach is cooked, about 2 minutes.
- Serve into bowls and top with parsley and walnuts.
Notes
This is a higher sodium and potassium recipe because of the sodium in the ravioli and the potassium in the sundried tomatoes. If you can find a low sodium ravioli that will help.
