Description
This delightful seafood ravioli dish combines succulent shrimp and scallops with fresh spinach and shiitake mushrooms, all brought together in a rich and creamy garlic sauce. Perfectly cooked four-cheese ravioli are gently tossed in a luscious sauce made with heavy cream, vegetable broth, and Parmigiano-Reggiano for an indulgent yet balanced seafood pasta 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 & Sauces
- 1 Tbsp vegetable oil
- 1/4 cup vegetable broth
- 1 cup heavy cream
- 1/2 tsp Worcestershire sauce
Cheese & Seasoning
- 1/4 cup fresh grated Parmigiano-Reggiano (more for topping if desired)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the ravioli: Bring a large pot of salted water to a boil and cook the four cheese ravioli according to package instructions, typically about 3-5 minutes until tender but firm. Drain and set aside to keep warm.
- Sauté spinach and mushrooms: In a large skillet or frying pan, heat the vegetable oil over medium heat. Add the fresh spinach and shiitake mushrooms, cooking until the spinach wilts and mushrooms become tender, about 3-4 minutes.
- Add garlic and seasonings: Stir in the minced garlic along with salt and freshly ground black pepper to taste. Continue sautéing for another 1-2 minutes until the garlic becomes fragrant but not browned.
- Deglaze with vegetable broth: Pour in the vegetable broth, scraping up any bits from the pan and stirring well to combine all flavors.
- Add cream and Worcestershire sauce: Lower the heat and stir in the heavy cream, pressed garlic clove, and Worcestershire sauce. Season again with salt and pepper to balance the flavor. Stir everything to combine the sauce.
- Cook the seafood: Add the fresh shrimp and scallops to the skillet. Cook gently until the shrimp turn pink and opaque, flipping them over midway to ensure even cooking, about 3-4 minutes total.
- Combine ravioli with sauce: Carefully add the cooked ravioli to the pan, gently stirring to coat them in the garlic cream sauce. Continue cooking for another 1-2 minutes until the shrimp are fully cooked and the sauce thickens slightly.
- Finish with cheese: Stir in the grated Parmigiano-Reggiano, cooking for an additional minute to melt the cheese and enrich the sauce.
- Serve immediately: Plate the ravioli and seafood mixture, topping with extra grated Parmigiano-Reggiano if desired. Serve hot for a satisfying and creamy seafood pasta experience.
Notes
- Use fresh seafood for best taste and texture; if using frozen, thaw thoroughly before cooking.
- Adjust seasoning carefully after adding heavy cream as it can mellow flavors.
- Do not overcook the shrimp and scallops to avoid a rubbery texture.
- Worcestershire sauce adds subtle umami; omit for a milder flavor but add a pinch of salt if so.
- For a lighter dish, substitute heavy cream with half-and-half or evaporated milk but expect thinner sauce.
- Freshly grated Parmigiano-Reggiano melts better than pre-grated and enhances the sauce’s richness.
