MEATLESS MONDAY

Week nights can be hectic with little time to spend on preparing dinner. Today's recipe is quick and easy and uses simple ingredients. Just add some crusty French bread for a delicious week night meal. It comes from EVERYDAY WITH RACHAEL RAY.

CHEESE RAVIOLI WITH MUSHROOMS AND SPINACH
2 pkg. (about 9 oz. each) fresh or 1 pkg.(about 20 oz.) frozen cheese ravioli
3 tbsp. butter
1/4-1/3 c. fresh breadcrumbs
salt and pepper
1 pkg.  (8oz.) sliced white mushrooms
3 garlic cloves, finely chopped
8 oz. baby spinach
EVOO for drizzling

In a large pot of boiling, salted water, cook the ravioli according to package directions. Drain, reserving 1/2 cup of the cooking water.
Meanwhile, in a skillet, melt 1 tbsp. butter over medium heat. Stir in the breadcrumbs and season lightly with salt and pepper. Toast until golden, 3 minutes. Transfer to a plate. Wipe out the skillet.
Return the skillet to medium-high heat. Add 1 tbsp. butter and melt. Add the mushrooms; season with salt and pepper. Cook, stirring, until the mushrooms are tender and browned, about 8 minutes. Add the garlic and cook for 1 minute. Add the spinach in handfuls, tossing to wilt.
Add the reserved pasta water and the ravioli to the mushrooms and spinach. Stir in the remaining 1 tbsp. butter; toss.
To serve, top the ravioli with the breadcrumbs. Drizzle with EVOO.
** Stir in a pinch of red pepper with the mushrooms to add a spicy note.