Seafood Ravioli with Spinach, Mushrooms, and Garlic Cream Sauce Recipe

If you are craving a dish that elegantly combines delicate seafood with comfort-food vibes, this Seafood Ravioli with Spinach, Mushrooms, and Garlic Cream Sauce Recipe is an absolute dream. Imagine tender four-cheese ravioli embraced by a silky garlic cream sauce, dotted with succulent shrimp, sweet scallops, fresh spinach, and earthy shiitake mushrooms. Every bite offers harmonized flavors and textures that will transport you straight to an Italian trattoria, making any dinner feel special yet wonderfully approachable.

Ingredients You’ll Need

Using simple, fresh ingredients is the secret to getting a sauce that’s rich, creamy, and bursting with flavor without any fuss. Each element plays a starring role—whether it’s the seafood adding a tender freshness, the mushrooms bringing earthiness, or the spinach lending just the right pop of green and nutrients.

• 9 oz Four cheese ravioli: The perfect pasta pillows filled with a blend of creamy cheeses, serving as the foundation of the dish.
• 1/4 lb fresh shrimp: Adds juicy, slightly sweet seafood flavor and delicate protein.
• 1/4 lb fresh small scallops: Tender morsels that melt into the cream sauce with a mild ocean taste.
• 1 Tbsp vegetable oil: Essential for sautéing the veggies and seafood without overpowering flavors.
• 3 oz fresh spinach: Brings a lively color and nutritious hint that balances richness.
• 4 oz Shiitake mushrooms: Earthy and meaty, they deepen the sauce’s complexity.
• 2 cloves garlic, minced: Infuses a subtle pungency that wakes up every other ingredient.
• 1/4 cup vegetable broth: Provides a light, savory base that stretches the cream beautifully.
• 1 cup heavy cream: The heart of the sauce, lending luscious texture and indulgence.
• 1 large clove of garlic, pressed: Adds an extra layer of garlic aroma and flavor.
• 1/2 tsp Worcestershire sauce: Gives depth and umami to the creamy sauce without overwhelming it.
• 1/4 cup fresh grated Parmigiano-Reggiano: A salty, nutty finish that ties everything together, plus more for garnish if you like.
• Salt: To taste, brings out the essence of all ingredients.
• Fresh grated pepper: Adds a subtle kick and balances the creaminess.

How to Make Seafood Ravioli with Spinach, Mushrooms, and Garlic Cream Sauce Recipe

Step 1: Cook the Ravioli

Begin by boiling the four-cheese ravioli according to the package instructions. Drain and set them aside. This is your tender, cheesy base that will soak up all the wonderful sauce flavors coming next.

Step 2: Sauté Spinach and Mushrooms

In a large pan, heat the vegetable oil over medium heat. Add fresh spinach and shiitake mushrooms, sautéing just until the spinach wilts and the mushrooms soften. This step unlocks their natural flavors and creates a savory foundation for the sauce.

Step 3: Add Garlic and Seasonings

Stir in the minced garlic along with a pinch of salt and fresh pepper. Sauté for another minute or two until you can smell the garlic’s fragrant aroma filling your kitchen, elevating the flavor profile.

Step 4: Pour in the Broth

Add vegetable broth and give everything a good stir. The broth brings a subtle savory note and is key to balancing the richness of the cream you’ll add shortly.

Step 5: Whisk in Cream and Flavor Enhancers

Pour in the heavy cream and add Worcestershire sauce, pressed garlic, salt, and pepper. Stir continuously to fully combine. This luscious cream sauce is what makes this recipe truly irresistible.

Step 6: Cook the Seafood

Gently place the shrimp and scallops into the pan, cooking until the shrimp turns pink and opaque. Flip them over to ensure even cooking. The seafood should remain tender and juicy, adding that elegant touch.

Step 7: Combine Ravioli and Sauce

Carefully add the cooked ravioli to the pan, folding them into the sauce with gentle stirs. Let everything simmer until the shrimp and scallops are fully cooked and the ravioli have absorbed some of that garlicky creaminess.

Step 8: Finish with Cheese

Stir in the grated Parmigiano-Reggiano and cook for an additional minute to thicken the sauce slightly, marrying all the rich flavors to perfection.

Step 9: Serve Immediately

Plate your creation right away, offering extra Parmesan on top for those who adore a cheesier finish. This dish is best enjoyed hot and fresh!

How to Serve Seafood Ravioli with Spinach, Mushrooms, and Garlic Cream Sauce Recipe

Garnishes

Freshly chopped parsley or basil adds a delightful burst of color and herbal freshness that complements the creamy sauce beautifully. A light sprinkle of crushed red pepper flakes can also wake up your palate if you like a touch of heat.

Side Dishes

Pair this indulgent dish with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for soaking up every last bit of garlic cream sauce, making sure no flavor goes to waste.

Creative Ways to Present

Serve your seafood ravioli in shallow bowls to showcase the sauce and seafood, garnished with a lemon wedge for a subtle citrus lift. For an elegant touch, drizzle a little high-quality extra virgin olive oil or a few drops of truffle oil just before serving.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Seafood Ravioli with Spinach, Mushrooms, and Garlic Cream Sauce Recipe in an airtight container in the refrigerator for up to two days. The flavors meld even more conveniently overnight, but fresh is always best!

Freezing

This dish can be frozen but keep in mind that ravioli texture might soften slightly. Freeze in a sealed container for up to one month, and thaw overnight in the fridge before reheating gently.

Reheating

Warm leftovers over low heat in a skillet to prevent the cream sauce from breaking. Add a splash of milk or broth if needed to bring the sauce back to a silky consistency without drying out the ravioli.

FAQs

Can I use frozen seafood instead of fresh?

Yes, you can! Just thaw the seafood completely and pat it dry before cooking to avoid extra moisture in your sauce. Fresh tends to yield the best texture and flavor, but frozen works well in a pinch.

Is it possible to make this recipe vegetarian?

Absolutely! Skip the shrimp and scallops, and consider adding artichoke hearts or extra mushrooms instead. The cream sauce, spinach, and ravioli still create a luscious vegetarian meal.

Can I substitute the four-cheese ravioli with another type?

Sure! Cheese-filled ravioli or even spinach-filled ravioli would work wonderfully here. The key is to complement the seafood and cream sauce without overwhelming the delicate flavors.

What can I use instead of heavy cream?

If you want a lighter option, half-and-half or full-fat coconut milk can be alternatives, but the sauce won’t be as rich and creamy as with heavy cream. Adjust seasoning accordingly to balance flavors.

How do I prevent the cream sauce from separating?

Keep the heat moderate and stir frequently when cooking the cream sauce. Adding the cheese at the end helps stabilize the sauce, preventing it from breaking. Avoid boiling vigorously once the cream is added.

Final Thoughts

There’s something incredibly satisfying about a homemade pasta dish that comes together quickly yet feels so indulgent—and this Seafood Ravioli with Spinach, Mushrooms, and Garlic Cream Sauce Recipe does exactly that. Whether you’re planning a cozy weeknight dinner or a special occasion feast, this recipe invites you to savor every bite. Give it a try and enjoy a heartwarming meal that’s both elegant and soul-soothing.

Seafood Ravioli with Spinach, Mushrooms, and Garlic Cream Sauce Recipe

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• Author: admin
• Total Time: 30 minutes
• Yield: 2 servings 1x

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Description

This Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce is a delightful and elegant dish featuring tender four cheese ravioli combined with fresh shrimp and scallops, sautéed spinach, and shiitake mushrooms. All are enveloped in a rich and creamy garlic-infused sauce made with heavy cream, vegetable broth, and Parmigiano-Reggiano cheese, delivering a perfect balance of flavors and textures in just 30 minutes.

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Ingredients

Scale 1x2x3x

Pasta

• 9 oz four cheese ravioli

Seafood

• 1/4 lb fresh shrimp
• 1/4 lb fresh small scallops

Vegetables & Aromatics

• 3 oz fresh spinach
• 4 oz shiitake mushrooms
• 2 cloves garlic, minced
• 1 large clove garlic, pressed

Liquids & Sauces

• 1 Tbsp vegetable oil
• 1/4 cup vegetable broth
• 1 cup heavy cream
• 1/2 tsp Worcestershire sauce

Cheese

• 1/4 cup fresh grated Parmigiano-Reggiano (plus more for topping if desired)

Seasonings

• Salt, to taste
• Fresh ground pepper, to taste

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Instructions

1. Cook the ravioli. Prepare the four cheese ravioli according to the package instructions until al dente. Once cooked, drain and set aside.
2. Sauté spinach and mushrooms. Heat vegetable oil in a large pan over medium heat. Add fresh spinach and shiitake mushrooms and sauté until the spinach wilts and mushrooms soften.
3. Add garlic and seasonings. Stir in the minced garlic along with salt and fresh ground pepper. Continue sautéing until the garlic is fragrant but not browned.
4. Deglaze with vegetable broth. Pour in the vegetable broth and stir well to combine, lifting any browned bits from the pan.
5. Add cream and seasonings. Stir in heavy cream, Worcestershire sauce, pressed garlic clove, and adjust salt and pepper to taste. Mix thoroughly to create the garlic cream sauce.
6. Cook the seafood. Add the shrimp and scallops to the pan. Cook until the shrimp turns pink and opaque, flipping them halfway through to ensure even cooking.
7. Combine ravioli with sauce. Gently fold the cooked ravioli into the pan with the sauce and seafood. Stir carefully to coat the pasta without breaking it. Continue cooking until shrimp and scallops are fully cooked and the sauce slightly thickens.
8. Add cheese to thicken sauce. Stir in the grated Parmigiano-Reggiano cheese and cook for another minute, allowing the sauce to thicken and become velvety.
9. Serve immediately. Plate the ravioli with seafood and garnish with additional grated Parmigiano-Reggiano if desired. Serve hot for best flavor and texture.

Notes

• Use fresh seafood for the best flavor and texture.
• Do not overcook ravioli to prevent it from becoming mushy in the sauce.
• Adjust seasoning carefully as Worcestershire sauce adds saltiness.
• You can substitute heavy cream with half-and-half for a lighter sauce but expect less creaminess.
• For a gluten-free version, use gluten-free ravioli and check Worcestershire sauce ingredients.
• Leftovers can be refrigerated for up to 2 days; reheat gently to preserve texture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian