Description
A delightful and creamy seafood ravioli dish featuring tender shrimp, scallops, fresh spinach, and shiitake mushrooms simmered in a rich garlic cream sauce. Perfect for a quick yet elegant dinner ready in just 30 minutes.
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 of garlic, pressed
Liquids & Sauce
- 1 Tbsp vegetable oil
- 1/4 cup vegetable broth
- 1 cup heavy cream
- 1/2 tsp Worcestershire sauce
Cheese
- 1/4 cup fresh grated Parmigiano-Reggiano (more for topping if desired)
Seasonings
- Salt, to taste
- Fresh grated pepper, to taste
Instructions
- Cook the Ravioli: Boil the four cheese ravioli according to the package instructions until al dente. Drain and set aside for later use.
- Sauté Vegetables: Heat the vegetable oil in a large pan over medium heat. Add the fresh spinach and shiitake mushrooms, cooking until the spinach wilts and the mushrooms soften.
- Add Garlic and Seasoning: Stir in the minced garlic along with salt and freshly grated pepper. Continue sautéing until the garlic becomes fragrant, taking care not to burn it.
- Deglaze with Broth: Pour in the vegetable broth and stir well to deglaze the pan, incorporating all the pan flavors into the sauce base.
- Create the Cream Sauce: Add the heavy cream, Worcestershire sauce, pressed garlic clove, and additional salt and pepper to taste. Stir to combine all ingredients, forming the creamy sauce.
- Cook Seafood: Add the fresh shrimp and scallops to the sauce. Cook until the shrimp turns pink on one side, then flip the shrimp and scallops to cook the other side until fully cooked through.
- Combine Ravioli and Sauce: Gently fold the cooked ravioli into the pan, stirring carefully into the seafood cream sauce. Continue cooking until the shrimp and scallops are fully cooked and the sauce thickens slightly.
- Finish with Cheese: Stir in the freshly grated Parmigiano-Reggiano cheese and cook for an additional minute to melt the cheese and thicken the sauce even more.
- Serve: Serve the ravioli immediately, topped with extra grated Parmigiano-Reggiano if desired, for an extra burst of flavor.
Notes
- Ensure not to overcook the shrimp and scallops to keep them tender and juicy.
- You can substitute vegetable broth with chicken broth for a richer flavor if not vegetarian.
- Use fresh Parmesan cheese for best melting and flavor results.
- Adjust seasoning towards the end of cooking since Parmesan cheese adds saltiness.
- For a lighter version, substitute heavy cream with half-and-half or a light cream option.
