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Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce

This easy and delicious recipe combines tender ravioli stuffed with seafood, spinach, and mushrooms, all enveloped in a creamy garlic sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package Ravioli (store-bought or homemade)
  • 1 pound Seafood mix (shrimp, scallops, etc.)
  • 2 cups Fresh spinach
  • 1 cup Mushrooms (sliced)
  • 3 cloves Garlic (minced)
  • 1 cup Heavy cream
  • ½ cup Parmesan cheese (grated)
  • 2 tablespoons Olive oil
  • Salt and pepper (to taste)
  • Fresh parsley (chopped, optional for garnish)

Method
 

Cooking the Ravioli
  1. Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions, usually around 4-5 minutes. Watch closely to avoid overcooking.
Sautéing the Seafood
  1. In a large skillet, heat the olive oil over medium heat. Add the seafood mix, season with salt and pepper, and sauté for about 3-4 minutes until just cooked through.
Adding Vegetables
  1. Add the sliced mushrooms and minced garlic to the skillet. Sauté until the mushrooms are tender, about 2-3 minutes.
  2. Toss in the fresh spinach and stir until wilted, about one minute.
Making the Cream Sauce
  1. Pour in the heavy cream, stirring to coat the other ingredients. Mix in the grated Parmesan cheese, allowing it to melt. Season with salt and pepper.
Combining Everything
  1. Drain the ravioli and gently fold them into the skillet with the seafood, spinach, mushrooms, and sauce. Mix well until combined.
Serving the Dish
  1. Plate the ravioli, sprinkle with chopped fresh parsley if desired, and enjoy!

Notes

For seafood, frozen options work well as long as they are properly thawed. Feel free to use more garlic if you love its flavor! Leftovers can be stored in an airtight container in the fridge for up to three days.