Bring a large pot of water to a boil. Cook the ravioli according to the package instructions. Preheat oven to 375.
Saute garlic in a tsp or two of olive oil in a saute pan over medium-high heat, just until translucent and fragrant. Add the mushrooms, cook until tender. Add the spinach one handful at a time; cook until the spinach is wilted. Add cream and season with salt and pepper. Turn off the heat.
Layer about 1/3 of the ravioli into the bottom of a large roasting pan. Top with half of the chicken, and 1/3 of the vegetables and sauce. Sprinkle with Parmesan and repeat another layer of ravioli, chicken, vegetables, and sauce, then more Parmesan. Layer on the last of the ravioli, sauce and vegetables and top with Parmesan. Bake for 20 minutes. Remove from the oven and let cool.
Serve warm, refrigerate leftovers.
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|Serving Size: 1 Serving (84g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 145 (86%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||21 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 54.6mg||17 %|
|Sodium 76.4mg||3 %|
|Potassium 106.9mg||3 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.5g|
|Protein 3.1g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 168
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