Description
This Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce combines shrimp, scallops, and earthy mushrooms for a rich and satisfying meal.
Ingredients
Scale
- 1 (20-ounce) package cheese or seafood ravioli
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 6 ounces baby spinach
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops or chopped cooked crab meat
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- Chopped parsley for garnish
Instructions
- Begin by cooking the ravioli according to the package instructions. Use a large pot filled with water brought to a rapid boil, add a pinch of salt, and let the ravioli swim until perfectly tender.
- In a large skillet over medium heat, melt the butter with olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Quickly toss in the sliced mushrooms and cook until they begin to brown, approximately 4 to 5 minutes. Stir in the fresh baby spinach, cooking just until it wilts.
- Add the shrimp and scallops (or your choice of crab meat), stirring occasionally until the seafood turns opaque and is cooked just through, about 4 minutes more.
- Lower the heat to medium-low and slowly pour in the heavy cream. Stir in the grated Parmesan cheese, salt, black pepper, and crushed red pepper flakes if desired.
- Continue to simmer gently until the sauce achieves a slight yet delectable thickness. Gently fold the cooked ravioli into the skillet with the prepared sauce.
- Plate the ravioli with a flourish of freshly chopped parsley and serve immediately.
Notes
For a lighter sauce, consider using half-and-half instead of heavy cream; however, note that the sauce will be less thick and rich.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 600 per serving
- Sodium: 750 mg
- Protein: 28 grams