Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce 🍴🦐🍄🌿

Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce 🍴🦐🍄🌿

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

Ingredients (2–3 servings):

For the main dish:

 • 300 g (10 oz) cheese or spinach ravioli (fresh or frozen)

 • 200 g (7 oz) shrimp, peeled and deveined

 • 150 g (5 oz) scallops or small pieces of white fish (optional)

 • 150 g (5 oz) mushrooms, sliced (cremini or button)

 • 2 cups fresh spinach leaves

 • 3 tbsp butter

 • 2 tbsp olive oil

 • 3 cloves garlic, minced

 • 1 cup (240 ml) heavy cream

 • ¼ cup (60 ml) white wine (optional)

 • ¼ cup grated Parmesan cheese

 • Salt and black pepper to taste

 • Pinch of red pepper flakes (optional)

 • Fresh parsley or basil for garnish

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Instructions:

 1. Cook the ravioli:

 • Boil in salted water according to package directions.

 • Drain and set aside, drizzle lightly with olive oil to prevent sticking.

 2. Cook the seafood:

 • In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil.

 • Add shrimp (and scallops if using).

 • Cook 1–2 minutes per side until just opaque.

 • Remove from pan and set aside.

 3. Sauté the vegetables:

 • In the same skillet, add remaining butter and olive oil.

 • Add garlic and mushrooms, cook until golden and fragrant (about 5 minutes).

 • Add spinach and cook until wilted.

 4. Make the sauce:

 • Pour in white wine (if using) and let it reduce for 1 minute.

 • Add heavy cream and Parmesan cheese. Stir gently until the sauce thickens and becomes creamy.

 • Season with salt, black pepper, and red pepper flakes if desired.

 5. Combine everything:

 • Add cooked ravioli and seafood to the skillet.

 • Toss gently to coat in the garlic cream sauce.

 • Simmer for 1–2 minutes until everything is hot and well combined.

 6. Serve:

 • Spoon onto warm plates.

 • Garnish with fresh parsley or basil and a sprinkle of Parmesan.