Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce

Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce is my idea of comfort food with elegance. This dish brings together pillowy ravioli, tender shrimp and scallops, earthy mushrooms, and a rich, garlicky cream sauce. It’s one of those meals that feels restaurant-worthy, but I can make it at home in under an hour.

Why You’ll Love This Recipe

I love how this recipe balances richness and freshness. The cream sauce is indulgent, but the spinach and seafood keep it light enough for a weeknight dinner. Using store-bought ravioli makes it fast and fuss-free, while the garlic, mushrooms, and seafood elevate the flavors to something special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cheese or spinach ravioli (fresh or frozen)

• Shrimp, peeled and deveined

• Scallops (bay or sea, depending on preference)

• Fresh spinach

• Mushrooms, sliced (I like cremini or baby bella)

• Garlic, minced

• Heavy cream

• Parmesan cheese, grated

• Olive oil

• Butter

• Salt and pepper

• Optional: white wine, red pepper flakes, lemon zest

Directions

1. I start by boiling a pot of salted water and cooking the ravioli according to the package directions. I drain and set them aside.

2. In a large skillet, I heat olive oil and butter over medium heat. I sauté the mushrooms until golden, then add garlic and cook until fragrant.

3. I stir in the shrimp and scallops, seasoning with salt and pepper. I cook them until just opaque, about 3–5 minutes.

4. I pour in heavy cream and a splash of white wine (optional), stirring to deglaze the pan and simmer for a few minutes until slightly thickened.

5. I toss in fresh spinach and let it wilt. Then I add grated Parmesan and stir until the sauce is smooth.

6. I gently fold in the cooked ravioli, making sure everything is coated in the creamy sauce.

7. I serve immediately, topped with extra cheese or a sprinkle of red pepper flakes if I want a little heat.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep and 25 minutes to cook. Total time is approximately 40 minutes.

Variations

• I sometimes swap shrimp and scallops for crab meat or lobster when I want to make it extra fancy.

• For a lighter version, I use half-and-half instead of heavy cream.

• If I’m out of ravioli, I use tortellini or fettuccine instead—it still tastes amazing.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce. I don’t recommend freezing it, as the cream sauce can separate.

FAQs

Can I use frozen seafood?

Yes, I often use frozen shrimp and scallops—just make sure they’re fully thawed and patted dry before cooking.

What type of ravioli works best?

I usually go with cheese ravioli, but spinach or mushroom-filled versions also pair nicely with the sauce.

Can I make this ahead of time?

It’s best fresh, but I sometimes prep the sauce and seafood earlier and combine everything just before serving.

What wine pairs well with this dish?

A chilled glass of Pinot Grigio or Sauvignon Blanc works beautifully with the creamy seafood flavors.

How do I thicken the sauce if it’s too runny?

I let it simmer a little longer or stir in extra Parmesan cheese to help thicken it up.

Conclusion

Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce is a luxurious yet simple meal I turn to when I want to impress—or just treat myself. It’s rich, flavorful, and ready in under an hour, making it perfect for both date nights and cozy dinners at home.

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