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.
Ingredients
Scale
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
Instructions
- Cook the ravioli. Prepare the four cheese ravioli according to the package instructions until al dente. Once cooked, drain and set aside.
- 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.
- 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.
- Deglaze with vegetable broth. Pour in the vegetable broth and stir well to combine, lifting any browned bits from the pan.
- 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.
- 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.
- 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.
- 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.
- 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
