Description
Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce is a rich and elegant pasta dish featuring tender ravioli tossed in a velvety garlic cream sauce with sautéed mushrooms, wilted spinach, and juicy seafood. It’s restaurant-quality comfort food made at home in under an hour.
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)
Instructions
- Cook ravioli according to package directions. Drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Sauté mushrooms until tender and browned.
- Add garlic and cook for 1 minute until fragrant.
- Add seafood and cook 3–5 minutes until opaque and cooked through.
- Pour in heavy cream and bring to a simmer. Let reduce slightly, then stir in Parmesan, salt, pepper, and red pepper flakes if using.
- Add spinach and cook until wilted.
- Gently toss in the cooked ravioli until well coated in sauce.
- Finish with lemon juice and garnish with fresh parsley. Serve warm.
Notes
- Use half-and-half or a mix of cream cheese and pasta water for a lighter sauce.
- Lobster or crab can be used for a luxurious twist.
- Arugula or kale can substitute for spinach.
- Add a splash of white wine after cooking seafood for extra depth of flavor.
- Reheat gently on the stove with a splash of cream or broth to loosen sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 530
- Sugar: 3g
- Sodium: 620mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 165mg
