Ravioli with seafood, spinach & mushrooms in garlic cream sauce is the perfect comfort food that brings elegance and indulgence to your dinner table. Combining tender four-cheese ravioli with succulent shrimp, delicate scallops, earthy shiitake mushrooms, and fresh spinach, this dish is enveloped in a rich garlic cream sauce that feels like a gourmet restaurant meal made right at home. Whether you’re preparing a romantic dinner or looking to impress guests, this easy-to-make seafood ravioli dish is a showstopper that delivers on flavor, texture, and visual appeal.
Why You’ll Love This Ravioli with Seafood, Spinach & Mushrooms
This dish is everything you want in a satisfying meal: creamy, savory, and bursting with flavor. The mix of shrimp and scallops adds a luxurious seafood twist to classic ravioli. Spinach provides freshness, while shiitake mushrooms bring a hearty umami depth. The garlic cream sauce ties it all together, coating every bite with richness and subtle spice. Best of all, it comes together quickly with minimal prep, making it ideal for weeknight dinners or special occasions alike.
Ingredients
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9 oz four cheese ravioli
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1/4 lb fresh shrimp, peeled and deveined
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1/4 lb fresh small scallops
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1 Tbsp vegetable oil
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3 oz fresh spinach
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4 oz shiitake mushrooms, sliced
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2 cloves garlic, minced
For the Garlic Cream Sauce:
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1/4 cup vegetable broth
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1 cup heavy cream
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1 large clove garlic, pressed
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1/2 tsp Worcestershire sauce
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1/4 cup fresh grated Parmigiano-Reggiano (plus more for topping, if desired)
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Salt to taste
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Fresh grated pepper to taste
Step-by-Step: How to Make Ravioli with Seafood, Spinach & Mushrooms
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Cook the Ravioli: Prepare the ravioli according to the package instructions. Drain and set aside.
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Sauté Veggies: In a large skillet, heat the vegetable oil over medium heat. Add the sliced mushrooms and fresh spinach. Cook until the spinach wilts and the mushrooms begin to soften.
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Add Garlic: Stir in the minced garlic with a pinch of salt and pepper. Cook for about 1 minute until fragrant.
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Make the Sauce: Pour in the vegetable broth, followed by the heavy cream, Worcestershire sauce, and pressed garlic. Stir to combine.
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Add Seafood: Gently add the shrimp and scallops to the pan. Cook until the shrimp turn pink and opaque, flipping as needed.
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Combine Pasta: Add the cooked ravioli to the skillet, carefully mixing everything together.
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Finish with Cheese: Stir in the grated Parmigiano-Reggiano. Let the sauce simmer for 1–2 more minutes to thicken slightly.
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Serve: Plate immediately and top with additional cheese if desired.
Helpful Tips
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Use fresh, high-quality seafood for best results. Frozen shrimp and scallops can be used, but make sure to thaw and pat them dry before cooking.
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Don’t overcook the shrimp and scallops; they should be tender and just cooked through.
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For a thicker sauce, simmer a little longer before adding the ravioli.
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Stir gently when combining ravioli to avoid tearing the pasta.
Substitutions And Variations
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Ravioli: Swap four-cheese ravioli with lobster or spinach-ricotta filled ravioli for a different flavor.
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Seafood: Try crab meat or firm white fish chunks instead of shrimp and scallops.
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Vegetables: Substitute shiitake with baby bella or button mushrooms; arugula can replace spinach.
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Sauce: For a lighter version, use half-and-half instead of heavy cream.
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Spicy Twist: Add red pepper flakes for a spicy kick.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of broth or cream to loosen the sauce. Avoid microwaving seafood for too long to prevent rubbery texture.
Nutritional Information
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Calories: 1077 kcal
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Carbohydrates: 66g
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Protein: 47g
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Fat: 71g
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Saturated Fat: 40g
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Cholesterol: 397mg
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Sodium: 1867mg
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Potassium: 660mg
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Fiber: 6g
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Sugar: 5g
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Vitamin A: 5895 IU
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Vitamin C: 16.4mg
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Calcium: 381mg
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Iron: 16.2mg
Serving Suggestions
Serve this rich pasta with a crisp green salad and a slice of warm garlic bread or a crusty baguette to soak up the sauce. A glass of dry white wine, like Pinot Grigio or Sauvignon Blanc, pairs beautifully. For a touch of color and brightness, sprinkle fresh parsley or basil over the top before serving.
Frequently Asked Questions About Ravioli with Seafood, Spinach & Mushrooms
Can I use frozen ravioli?
Yes, frozen ravioli works well—just cook according to the package directions and drain before adding to the sauce.
What if I don’t have heavy cream?
You can use half-and-half or a mixture of milk and cream, but the sauce will be thinner.
Is this recipe gluten-free?
Not as written. To make it gluten-free, use gluten-free ravioli and check that your Worcestershire sauce and broth are certified gluten-free.
Can I prepare it in advance?
This dish is best fresh, but you can prep the sauce and seafood a few hours ahead. Cook the ravioli just before serving.
Can I double the recipe?
Absolutely! Just make sure your skillet or pan is large enough to hold everything comfortably.
Conclusion
Thank you so much for stopping by and sharing in the joy of cooking this flavorful ravioli with seafood, spinach & mushrooms in garlic cream sauce. This dish has become a beloved favorite in my home for its comforting richness, quick preparation, and gourmet flair. I hope it brings just as much delight to your kitchen. Don’t forget to savor every creamy, seafood-infused bite and know that you’re part of a community that truly loves delicious food. Happy cooking!
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Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
Ravioli with seafood, spinach & mushrooms in garlic cream sauce is a comforting yet elegant pasta dish, combining cheese ravioli with fresh shrimp, scallops, and a rich, creamy sauce infused with garlic and Parmigiano-Reggiano.
Ingredients
9 oz four cheese ravioli
1/4 lb fresh shrimp, peeled and deveined
1/4 lb fresh small scallops
1 Tbsp vegetable oil
3 oz fresh spinach
4 oz shiitake mushrooms, sliced
2 cloves garlic, minced
For the Garlic Cream Sauce:
1/4 cup vegetable broth
1 cup heavy cream
1 large clove garlic, pressed
1/2 tsp Worcestershire sauce
1/4 cup fresh grated Parmigiano-Reggiano (plus more for topping, if desired)
Salt to taste
Fresh grated pepper to taste
Instructions
Cook the Ravioli: Prepare the ravioli according to the package instructions. Drain and set aside.
Sauté Veggies: In a large skillet, heat the vegetable oil over medium heat. Add the sliced mushrooms and fresh spinach. Cook until the spinach wilts and the mushrooms begin to soften.
Add Garlic: Stir in the minced garlic with a pinch of salt and pepper. Cook for about 1 minute until fragrant.
Make the Sauce: Pour in the vegetable broth, followed by the heavy cream, Worcestershire sauce, and pressed garlic. Stir to combine.
Add Seafood: Gently add the shrimp and scallops to the pan. Cook until the shrimp turn pink and opaque, flipping as needed.
Combine Pasta: Add the cooked ravioli to the skillet, carefully mixing everything together.
Finish with Cheese: Stir in the grated Parmigiano-Reggiano. Let the sauce simmer for 1–2 more minutes to thicken slightly.
Serve: Plate immediately and top with additional cheese if desired.
Notes
Use fresh seafood for the best flavor and texture. You can substitute the spinach, mushrooms, or seafood depending on availability. Simmer sauce longer for a thicker consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 plate
- Calories: 1077
- Sugar: 5g
- Carbohydrates: 66g
- Protein: 47g