Seafood Ravioli with Spinach and Mushrooms in Garlic Cream Sauce Recipe

If you adore rich, comforting pasta dishes that bring a touch of the sea to your dinner table, then this Seafood Ravioli with Spinach and Mushrooms in Garlic Cream Sauce Recipe is going to become one of your absolute favorites. Imagine tender four-cheese ravioli filled with luscious cheeses, perfectly complemented by succulent shrimp and scallops, all enveloped in a dreamy garlic cream sauce bursting with the earthiness of shiitake mushrooms and the vibrant freshness of spinach. It’s a dish that feels both indulgent and wholesome, making every bite a celebration of flavors and textures that dance together beautifully.

Ingredients You’ll Need

Gathering simple yet flavorful ingredients is half the joy in making this dish. Each element plays a crucial role, from the creamy ravioli base to the fresh seafood and earthy vegetables, culminating in a sauce that ties all these wonderful components together with a silky, garlicky finish.

• 9 oz Four cheese ravioli: Provides a creamy, cheesy foundation packed with comforting flavor and perfect texture.
• 1/4 lb fresh shrimp: Adds a tender, slightly sweet seafood note that cooks quickly and beautifully.
• 1/4 lb fresh small scallops: Brings a delicate, buttery seafood flavor that mingles seamlessly with the shrimp.
• 1 Tbsp vegetable oil: Ideal for lightly sautéing the veggies and seafood without overpowering other flavors.
• 3 oz fresh spinach: Offers a fresh, slightly earthy touch and a brilliant pop of green color.
• 4 oz Shiitake mushrooms: Adds deep umami richness and a meaty texture that elevates the sauce.
• 2 cloves garlic, minced: Infuses the dish with that irresistible garlicky aroma and flavor.
• 1/4 cup vegetable broth: Lends a subtle savory base that lightens the cream sauce beautifully.
• 1 cup heavy cream: Creates the luxurious, velvety texture that makes the sauce indulgent.
• 1 large clove of garlic, pressed: Provides an extra punch of fresh garlic to deepen the sauce’s flavor.
• 1/2 tsp Worcestershire sauce: Adds a gentle tang and complexity, balancing the richness of cream and cheese.
• 1/4 cup fresh grated Parmigiano-Reggiano: Offers salty, nutty goodness that completes the sauce with irresistible depth.
• Salt: Essential for bringing all the flavors into perfect harmony.
• Fresh grated pepper: Adds a lively spiciness to finish the dish with warmth.

How to Make Seafood Ravioli with Spinach and Mushrooms in Garlic Cream Sauce Recipe

Step 1: Cook the Ravioli

Start by cooking the four cheese ravioli according to the package instructions, making sure they remain tender but firm to the bite. Once cooked, set them aside so they’re ready to be gently introduced to the sauce later without falling apart.

Step 2: Sauté Spinach and Mushrooms

Heat the vegetable oil in a large pan over medium heat, then add the fresh spinach and shiitake mushrooms. Sauté until the spinach wilts and the mushrooms become tender, releasing their rich umami flavors. This step builds the hearty vegetable base of the sauce.

Step 3: Add Garlic and Season

Stir in the minced garlic along with a pinch of salt and pepper. Sauté just until the garlic becomes fragrant, filling your kitchen with its mouthwatering aroma. This fragrant garlic undertone is what makes the entire dish sing.

Step 4: Incorporate Vegetable Broth

Pour in the vegetable broth and stir well, allowing it to combine with the sautéed veggies and deglaze the pan slightly. This helps to lift all those fabulous browned bits from the bottom, enriching the flavor of the sauce.

Step 5: Create the Cream Sauce

Add the heavy cream, Worcestershire sauce, pressed garlic, and season again with salt and pepper. Stir to marry the ingredients together, transforming the mixture into a luxurious garlic cream sauce that’s smooth and velvety.

Step 6: Cook the Seafood

Add your fresh shrimp and scallops to the pan, cooking until the shrimp turns pink and the scallops are perfectly opaque. Flip them to ensure they cook evenly and soak up the flavor of the sauce. The seafood infuses the cream with a subtle ocean breeze.

Step 7: Combine Ravioli and Sauce

Gently fold the cooked ravioli into the pan, stirring carefully so each piece is coated in the creamy sauce without breaking. Let everything cook together just a minute or so to meld the flavors and warm the ravioli thoroughly.

Step 8: Finish with Cheese

Stir in the freshly grated Parmigiano-Reggiano cheese and cook for another minute to thicken the sauce slightly while adding a salty, nutty richness that ties the whole dish beautifully together.

Step 9: Serve Immediately

Dish up your Seafood Ravioli with Spinach and Mushrooms in Garlic Cream Sauce Recipe while it’s hot, topping with extra Parmigiano-Reggiano if you’re feeling indulgent. Every bite will be bursting with creamy, garlicky goodness.

How to Serve Seafood Ravioli with Spinach and Mushrooms in Garlic Cream Sauce Recipe

Garnishes

A sprinkle of freshly chopped parsley or a few twists of cracked black pepper can brighten the dish and add a vibrant contrast to the creamy sauce. For an extra touch of elegance, a drizzle of high-quality olive oil or a squeeze of lemon juice can elevate the flavors beautifully.

Side Dishes

This rich dish pairs wonderfully with light, crisp sides like a simple arugula salad tossed with lemon vinaigrette or roasted asparagus to add a snap of freshness and texture. A crusty piece of garlic bread also makes for the perfect vessel to soak up any leftover sauce.

Creative Ways to Present

Serve this dish in shallow warm bowls to keep the creamy sauce cozy and full of flavor. For special occasions, garnish with edible flowers or microgreens for a splash of color and sophistication that will wow your guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though this dish rarely lasts long), store them in an airtight container in the refrigerator for up to two days. Make sure to keep the ravioli submerged in the sauce to prevent them from drying out and toughening.

Freezing

While freezing is possible, it’s best for the sauce and seafood separately rather than the fully assembled dish. Freeze the cream sauce and cooked seafood in a sealed container for up to one month. Avoid freezing cooked ravioli as it can alter the texture unfavorably.

Reheating

Gently reheat leftovers over low heat on the stove or in the microwave, stirring occasionally to warm evenly. Adding a splash of cream or broth helps restore the sauce’s creamy texture and prevents it from thickening too much while reheating.

FAQs

Can I use frozen seafood for this recipe?

Yes, you can use frozen shrimp and scallops, but be sure to thaw them thoroughly and pat them dry before cooking to avoid excess moisture that can dilute the sauce.

Is there a vegetarian version of the Seafood Ravioli with Spinach and Mushrooms in Garlic Cream Sauce Recipe?

Absolutely! You can omit the seafood and add more mushrooms or artichoke hearts for a delicious vegetarian-friendly alternative that still bursts with flavor.

What type of ravioli works best for this dish?

Four cheese ravioli is ideal because its creamy filling complements the garlic cream sauce and seafood perfectly, but cheese or spinach-filled ravioli can also be delicious substitutes.

How can I lighten this cream sauce?

For a lighter version, substitute half of the heavy cream with milk or use a light cream. Just be mindful that the sauce may be less thick and rich but will still taste fantastic.

Can I prepare part of this recipe in advance?

You can cook the ravioli ahead of time and store it separately. The sauce is best made fresh to maintain its vibrant flavors, but you can prepare the sautéed spinach and mushrooms a few hours beforehand if needed.

Final Thoughts

There’s something truly special about the way the seafood, spinach, mushrooms, and garlic cream sauce come together in this Seafood Ravioli with Spinach and Mushrooms in Garlic Cream Sauce Recipe. It’s an absolute joy to make and even more of a joy to eat, offering comfort and elegance in every bite. I wholeheartedly encourage you to try this recipe as soon as you can — it has all the best parts of a restaurant-worthy meal right in your own kitchen.

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