Name: Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 9 oz refrigerated cheese ravioli; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 2 cloves garlic (minced); 1/2 cup chopped yellow onion; 1 cup sliced mushrooms (such as cremini or button); 1/2 cup dry white wine; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes (optional); 1/2 lb shrimp (peeled and deveined); 1/2 cup bay scallops (rinsed and patted dry); 2 cups baby spinach; chopped fresh parsley for garnish

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This Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce is what weeknight dinner dreams are made of—quick enough for a busy day, but so irresistibly creamy and full of flavor that it feels like something you’d order at your favorite Italian restaurant. Plump cheese ravioli swim in a decadent sauce bursting with tender shrimp and scallops, earthy mushrooms, and vibrant baby spinach, all pulled together with mellow garlic and a touch of white wine. If you’re ready for a meal that’s both impressive and deeply comforting, this dish delivers—every bite is packed with the elegance and heartiness you crave.

Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is the fun part! Each component in this Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce plays a key role: the seafood brings sweetness, mushrooms add earthiness, spinach brightens things up, and the rich cream sauce pulls it all together for that “wow” factor. Let’s break down what you’ll need and why.

Cheese Ravioli (9 oz refrigerated): Look for fresh ravioli in the refrigerated section for pillowy texture and melty cheese inside.
Olive Oil (1 tablespoon): A smooth, fruity olive oil is the perfect base to start your sauté for flavor and sheen.
Unsalted Butter (2 tablespoons): Butter adds luxurious richness, and unsalted lets you control the seasoning.
Garlic (2 cloves, minced): Fresh garlic gives the cream sauce aromatic depth—don’t skimp!
Yellow Onion (1/2 cup, chopped): Adds sweetness and a mellow background flavor to the sauce.
Mushrooms (1 cup, sliced): Cremini or button mushrooms soak up all those luscious flavors and add satisfying bite.
Dry White Wine (1/2 cup): Wine brightens the sauce and draws out all those delightful aromatics from the pan.
Heavy Cream (1/2 cup): The secret to a silky, decadent sauce that clings to every ravioli.
Parmesan Cheese (1/4 cup, grated): For savory complexity and that irresistible Italian flavor.
Salt (1/2 teaspoon): Essential for making all the other flavors sing.
Black Pepper (1/4 teaspoon): Just enough to balance the richness with a peppery note.
Crushed Red Pepper Flakes (1/4 teaspoon, optional): A pinch for gentle heat if you’re feeling adventurous.
Shrimp (1/2 lb, peeled and deveined): Tender shrimp are a classic pairing with creamy sauces—make sure they’re cleaned well.
Bay Scallops (1/2 cup, rinsed and patted dry): These add a slightly sweet, delicate seafood flavor.
Baby Spinach (2 cups): Adds freshness, color, and a nutritional boost right at the end.
Chopped Fresh Parsley (for garnish): Finish with parsley for a hit of color and a final touch of herbal freshness.

How to Make Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce

Step 1: Cook the Ravioli

Fill a pot with well-salted water and bring it to a boil. Drop in the cheese ravioli and cook them according to the package instructions—usually just a few minutes until they float and are tender. Drain the ravioli and gently set them aside so they stay plump and ready for the sauce.

Step 2: Sauté the Aromatics and Mushrooms

In a large skillet, heat a tablespoon of olive oil and one tablespoon of butter over medium heat. When the butter melts, add the minced garlic and chopped onion. Sauté for 2 to 3 minutes until fragrant and the onion is softening, then stir in the sliced mushrooms. Continue to cook for 4 to 5 minutes more, letting the mushrooms release their juices and soak up all that flavor.

Step 3: Build the Cream Sauce

Pour in the dry white wine, scraping up any browned bits from the bottom of the pan—that’s all flavor! Let it simmer for about 2 minutes to reduce slightly, then lower the heat and add the heavy cream, grated Parmesan, salt, black pepper, and red pepper flakes if you’re using them. Simmer the sauce gently for 3 to 4 minutes, stirring, until it thickens just enough to coat a spoon.

Step 4: Cook the Seafood

While your sauce is simmering, grab a separate pan and melt the remaining tablespoon of butter over medium heat. Add the shrimp and bay scallops, and sauté for 2 to 3 minutes per side until the shrimp turn pink and the scallops are just opaque. Don’t overcook—seafood should be tender, not rubbery!

Step 5: Combine Everything

Add the sautéed shrimp and scallops into your creamy mushroom sauce, nestling in all those ocean flavors. Pile in the baby spinach next, stirring gently until it just wilts and turns a vibrant green. Now, carefully return your cooked ravioli to the pan, stirring to coat every piece in that luscious Garlic Cream Sauce. Give everything a final toss so the ravioli, seafood, spinach, and mushrooms are mingling beautifully.

Step 6: Serve It Up

Spoon the Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce onto warm plates. Finish with a sprinkle of chopped fresh parsley (and maybe a little extra Parmesan cheese if you like) for that flourish you’d expect at an elegant trattoria. Serve right away, while it’s creamy and steaming hot.

How to Serve Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce

Garnishes

This dish loves a fresh touch—scatter plenty of chopped parsley over the top to add a splash of color and brightness. For an extra-special finish, a light grating of lemon zest or an extra dusting of Parmesan amps up the flavors even more. If you like a little crunch, a few toasted pine nuts work beautifully, too.

Side Dishes

Because Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce is quite rich, light sides are a perfect match. Think a crisp green salad tossed with lemon vinaigrette, tender asparagus, or steamed green beans. A slice of crusty Italian bread on the side won’t go amiss for mopping up any luxurious sauce left on your plate.

Creative Ways to Present

If you’re entertaining, consider serving the ravioli in shallow pasta bowls with the seafood arranged elegantly on top. For a family-style meal, present everything on a big platter with the parsley and lemon zest sprinkled at the table. Want to elevate it for date night? Serve individual portions in gratin dishes with the sauce bubbling hot and a final parsley flourish—it’s utterly charming.

Make Ahead and Storage

Storing Leftovers

Leftovers of Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce keep well for up to two days in the fridge. Transfer everything into an airtight container, making sure the ravioli and seafood are covered by a bit of sauce to keep them moist and flavorful.

Freezing

Cream sauces don’t always freeze perfectly, but if needed, you can freeze this dish in a freezer-safe container for up to a month. Thaw overnight in the fridge and expect the sauce might separate slightly, but a good gentle stir as it reheats will bring it back together.

Reheating

For best results, reheat the ravioli on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce if it’s thickened. Stir gently so the seafood and ravioli keep their texture. The microwave works in a pinch, but a little extra care on the stovetop keeps everything tasting fresh and lovely.

FAQs

Can I use a different kind of seafood?

Absolutely! This dish is flexible. Try calamari rings, chunks of white fish, or a combination of your favorite seafood. Just cook everything gently to keep it tender.

What type Main Course

A dry white wine such as Pinot Grigio or Sauvignon Blanc gives the sauce the right acidity and complements the seafood. Avoid sweet wines, as they can overwhelm the balance of flavors.

Is there a gluten-free version?

Yes, you can use gluten-free cheese ravioli found at many specialty stores and double-check that your other ingredients (especially wine and cheese) are certified gluten free. The sauce itself is naturally gluten free and just as creamy.

Can I make the sauce in advance?

You can sauté the aromatics and cook the mushrooms as much as a day ahead, storing them in the fridge. For best results, wait to finish the cream sauce and cook the seafood right before serving so everything stays fresh and delicious.

How do I prevent the cream sauce from curdling?

Keep the heat low once you add the cream, and avoid boiling it vigorously. Stir gently and add the cheese off the heat, if possible, so the sauce stays velvety smooth every time.

Final Thoughts

If you’re searching for a way to treat yourself or your loved ones to a meal that’s truly special, you can’t go wrong with Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce. Give it a try and relish every savory, creamy, and utterly satisfying bite—you’ll wonder how such an elegant dish could be so easy to make at home!

Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce Recipe

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4.5 from 8 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a luxurious seafood pasta dish with this recipe for Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce. Perfectly cooked ravioli, shrimp, scallops, and spinach are enveloped in a rich and flavorful garlic cream sauce that will impress your dinner guests.

Ingredients

Scale

For the Ravioli:

9 oz refrigerated cheese ravioli

For the Sauce:

1 tablespoon olive oil
2 tablespoons unsalted butter
2 cloves garlic (minced)
1/2 cup chopped yellow onion
1 cup sliced mushrooms (such as cremini or button)
1/2 cup dry white wine
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)

For the Seafood:

1/2 lb shrimp (peeled and deveined)
1/2 cup bay scallops (rinsed and patted dry)
2 cups baby spinach
chopped fresh parsley for garnish

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Instructions

Cook the Ravioli: Cook the ravioli according to package instructions. Drain and set aside.
Prepare the Sauce: In a large skillet, heat olive oil and 1 tablespoon butter. Sauté garlic and onion until fragrant. Add mushrooms and cook until softened. Pour in wine, then add cream, Parmesan, salt, pepper, and red pepper flakes. Simmer to thicken.
Cook the Seafood: In a separate pan, sauté shrimp and scallops in butter until cooked through. Add seafood and spinach to the sauce and cook until spinach wilts.
Combine and Serve: Stir in the cooked ravioli until coated. Garnish with parsley and serve warm.