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Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce

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This elegant Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce is rich, creamy, and bursting with flavor. Tender shrimp and scallops are paired with sautéed mushrooms and fresh spinach, all tossed in a garlicky Parmesan cream sauce over pillowy ravioli. A restaurant-worthy dish you can make at home in under an hour.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Ingredients

  • 1 lb cheese or spinach ravioli (fresh or frozen)
  • 8 oz shrimp, peeled and deveined
  • 6 oz scallops (bay or sea, trimmed)
  • 2 cups fresh spinach
  • 1 cup mushrooms, sliced (cremini or baby bella)
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup Parmesan cheese, grated
  • 1 tbsp olive oil
  • 1 tbsp butter
  • Salt and pepper to taste
  • Optional: ¼ cup white wine, red pepper flakes, lemon zest

Instructions

  1. Bring a large pot of salted water to a boil and cook ravioli according to package directions. Drain and set aside.
  2. In a large skillet, heat olive oil and butter over medium heat. Sauté mushrooms until golden brown.
  3. Add garlic and cook until fragrant, about 30 seconds.
  4. Stir in shrimp and scallops. Season with salt and pepper. Cook for 3–5 minutes, until seafood is just opaque.
  5. Pour in heavy cream and optional white wine, stirring to deglaze the pan. Simmer for 3–4 minutes to slightly thicken.
  6. Add spinach and cook until wilted. Stir in grated Parmesan until sauce is smooth and creamy.
  7. Gently fold in cooked ravioli and toss to coat evenly.
  8. Serve immediately, topped with extra Parmesan and red pepper flakes if desired.

Notes

  • Substitute shrimp and scallops with crab meat or lobster for a luxurious twist.
  • Use half-and-half instead of cream for a lighter version.
  • Tortellini or fettuccine can be used if ravioli is unavailable.
  • Reheat leftovers gently with a splash of milk or cream to loosen the sauce.
  • Don’t freeze—cream sauce may separate.

Nutrition

Find it online: https://juliameals.com/ravioli-with-seafood-spinach-mushrooms-in-garlic-cream-sauce/