Name: Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 (9–12 oz) package cheese or seafood ravioli (fresh or frozen); 1/2 lb shrimp, scallops, or seafood medley (peeled and deveined if needed); 2 cups baby spinach; 1 cup mushrooms, sliced (cremini or button); 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1 tablespoon olive oil; 1 tablespoon butter; Salt and black pepper to taste; 1/4 teaspoon red pepper flakes (optional); 1 tablespoon lemon juice; Fresh parsley, chopped (for garnish)

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Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce is one of my favorite indulgent pasta dishes to make when I want something comforting yet elegant. Tender ravioli are tossed in a rich garlic cream sauce with sautéed mushrooms, wilted spinach, and a mix of succulent seafood like shrimp or scallops. It’s the kind of meal that feels like a restaurant-quality dinner—but I can make it right at home in under an hour.

Why You’ll Love This Recipe

I love this recipe because it brings together so many textures and flavors in one skillet. The ravioli are pillowy and satisfying, the seafood is tender and juicy, and the garlic cream sauce ties everything together with a velvety finish. It’s impressive enough for guests but simple enough for a cozy weeknight. Plus, I can easily adapt it depending on what type of seafood or ravioli I have on hand. Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cheese or seafood ravioli (fresh or frozen)
Shrimp, scallops, or a seafood medley (peeled and deveined if needed)
Baby spinach
Mushrooms, sliced (I like cremini or button)
Garlic, minced
Heavy cream
Parmesan cheese, grated
Olive oil
Butter
Salt
Black pepper
Red pepper flakes (optional, for heat)
Lemon juice (for brightness)
Fresh parsley (for garnish)

Directions

I start by cooking the ravioli according to package instructions, then draining and setting them aside.
In a large skillet, I heat olive oil and butter over medium heat and sauté the mushrooms until browned and tender.
I add the garlic and cook until fragrant, then stir in the seafood and cook until just opaque—about 3 to 5 minutes depending on the size.
I pour in the cream and bring it to a simmer, letting it reduce slightly before adding Parmesan, salt, pepper, and a pinch of red pepper flakes.
I stir in the spinach and let it wilt into the sauce.
I add the cooked ravioli to the pan and gently toss everything to coat in the sauce.
I finish with a squeeze of lemon juice and garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prep and another 20–25 minutes to cook, so it’s ready in just about 40 minutes.

Variations

When I want a lighter version, I swap heavy cream for half-and-half or use a bit of cream cheese and pasta water for creaminess. Sometimes I use lobster or crab instead of shrimp or scallops for a more decadent twist. If I don’t have spinach, I use arugula or kale. For an extra flavor boost, I add a splash of white wine to the sauce before simmering.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a skillet over low heat with a splash of cream or broth to loosen the sauce. I avoid microwaving seafood for too long, since it can turn rubbery. Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce

FAQs

Can I use frozen seafood?

Yes, I just make sure to thaw it completely and pat it dry before cooking to avoid excess moisture in the sauce.

What kind of ravioli works best?

I usually use cheese ravioli, but spinach, mushroom, or even lobster-stuffed ravioli work beautifully in this dish.

Can I make the sauce ahead of time?

I prefer to make the sauce fresh, but I’ve prepped the components like sautéed mushrooms and garlic ahead to save time.

Is there a dairy-free option?

I’ve made this with a dairy-free cream alternative and nutritional yeast instead of Parmesan—it’s not as rich, but still tasty.

Can I add white wine to the sauce?

Absolutely. I deglaze the pan with a splash of white wine after cooking the seafood, then let it simmer before adding the cream.

Conclusion

Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce is one of those dishes that always impresses without requiring hours in the kitchen. It’s creamy, savory, and full of beautiful textures from the tender ravioli, earthy mushrooms, and juicy seafood. Whether I’m cooking for guests or just treating myself to something special, this recipe never fails to deliver a satisfying and elegant meal.