Description
A luscious and creamy seafood ravioli dish featuring fresh shrimp, scallops, spinach, and shiitake mushrooms simmered in a garlic-infused cream sauce topped with Parmigiano-Reggiano cheese. This quick 30-minute meal blends delicate flavors for a satisfying and elegant dinner for two.
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 & Seasoning
- 1/4 cup fresh grated Parmigiano-Reggiano (plus more for topping if desired)
- Salt to taste
- Freshly ground pepper to taste
Instructions
- Cook Ravioli: Cook the four cheese ravioli according to the package instructions until al dente. Drain and set aside, keeping warm.
- Sauté Vegetables: Heat the vegetable oil in a large cooking pan over medium heat. Add the fresh spinach and shiitake mushrooms; sauté until the spinach wilts and the mushrooms become tender.
- Add Garlic and Seasonings: Stir in minced garlic along with salt and freshly ground pepper. Continue sautéing until the garlic releases its fragrant aroma without browning.
- Add Broth: Pour in the vegetable broth and stir well to deglaze the pan and combine flavors.
- Create Cream Sauce: Add the heavy cream, Worcestershire sauce, pressed garlic, additional salt, and pepper. Stir the mixture to combine thoroughly and bring it to a gentle simmer.
- Cook Seafood: Add the fresh shrimp and scallops to the cream sauce. Cook until the shrimp turn pink and opaque, approximately 3-4 minutes, flipping them midway for even cooking.
- Combine Ravioli and Sauce: Gently fold the cooked ravioli into the pan, mixing them into the cream sauce carefully. Continue cooking until the shrimp are fully cooked through and the sauce thickens slightly.
- Add Cheese and Thicken: Stir in the grated Parmigiano-Reggiano cheese. Cook for another minute, allowing the sauce to thicken and the cheese to melt, enhancing the creaminess and flavor.
- Serve: Plate the ravioli with seafood and vegetables, topping with extra grated Parmigiano-Reggiano if desired. Serve immediately while hot for a comforting and elegant seafood pasta dish.
Notes
- Use fresh seafood for the best flavor and texture.
- Do not overcook the seafood to avoid rubbery texture.
- Adjust salt and pepper to taste, especially since Parmesan adds saltiness.
- You can substitute heavy cream with half-and-half for a lighter sauce but expect less richness.
- If shiitake mushrooms are unavailable, cremini or button mushrooms make good alternatives.
