Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce is that swoon-worthy dinner you’ll be thinking about long after the last bite! Imagine pillowy ravioli drenched in an ultra-creamy garlic sauce, loaded with tender shrimp, succulent scallops, earthy mushrooms, and vibrant spinach. Every forkful bursts with bold flavors and feels like an invite to your own cozy Italian bistro. Whether you’re cooking for a weeknight treat or a special gathering, this dish turns any meal into a celebration.

Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

This beautiful dish comes together with a handful of straightforward, flavorful ingredients—each playing a starring role. Every item adds its own special touch to the color, richness, or aroma that makes Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce truly unforgettable.

Cheese or Spinach Ravioli: Pillowy pasta pockets that soak up all the luscious sauce—choose your favorite filling!
Butter: Divided for sautéing and for that signature creamy depth in the sauce.
Olive Oil: Perfect for giving the mushrooms a golden finish and extra flavor.
Mushrooms: Their earthy bite pairs beautifully with the seafood and adds heartiness.
Garlic: The key to a truly robust, aromatic cream sauce—don’t be shy!
Shrimp: Sweet, tender, and flavorful—just be sure they’re peeled and deveined for quick cooking.
Scallops: A seafood lover’s dream; dry them well for the perfect golden sear.
Baby Spinach: Brings color, lightness, and a gentle earthy flavor that brightens the whole dish.
Heavy Cream: The foundation of your silky garlic sauce—there are no shortcuts here.
Parmesan Cheese: Salty, nutty, and totally essential for the irresistible creamy texture.
Red Pepper Flakes (optional): A pinch of heat to enhance all those rich flavors—add more or less to taste.
Salt and Black Pepper: The ever-important seasoning duo; taste as you go for perfect balance.
Chopped Parsley: A fresh pop of herbal color to brighten your finished plate.

How to Make Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce

Step 1: Cook the Ravioli

Bring a large pot of lightly salted water to a boil, drop in the ravioli, and cook them according to the package instructions—usually about 4–6 minutes for fresh or a little longer if frozen. You want them tender but not mushy, just perfectly al dente. Drain and set aside, but keep them close; you’ll want them ready when the sauce comes together.

Step 2: Sauté the Mushrooms and Garlic

Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat. Add sliced mushrooms, letting them brown and caramelize a little—it’ll take about 4–5 minutes. When the mushrooms are golden and their juices have mostly simmered away, stir in the minced garlic and cook for another minute, just until everything is wonderfully fragrant.

Step 3: Cook the Seafood

Add the shrimp and scallops to your skillet with the mushrooms and garlic. Sprinkle with a pinch each of salt and black pepper. Cook for about 3–4 minutes, stirring gently, until the shrimp turn pink and the scallops are opaque and just cooked through. If you’re aiming for scallops with gorgeous edges, make sure they’re dry before they hit the pan! Once finished, transfer the seafood and mushrooms to a plate and set aside.

Step 4: Create the Garlic Cream Sauce

Reduce the skillet heat to medium, then add the remaining tablespoon of butter. Pour in the heavy cream, stirring up any little browned bits left in the pan (they’re pure flavor!). Let the cream come up to a gentle simmer, then whisk in the Parmesan cheese and a pinch of red pepper flakes if using. Give it two to three minutes to thicken—careful not to boil—or until the sauce feels decadently silky.

Step 5: Add Spinach and Finish the Dish

Toss in the baby spinach and stir until just wilted, bringing a lovely pop of color to your Garlic Cream Sauce. Now, return the cooked ravioli, seafood, and mushrooms to the pan. Gently toss or fold everything together so that each ravioli is luxuriously coated. Allow it all to simmer for one or two minutes, just to marry the flavors and heat through.

Step 6: Serve and Garnish

Spoon the finished Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce onto warm plates or a big serving platter. Garnish generously with chopped parsley and a few extra sprinkles of Parmesan if you like. Call everyone to the table—it won’t be long before the compliments (and requests for seconds) start rolling in!

How to Serve Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce

Garnishes

For a truly restaurant-worthy presentation, shower each plate of Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce with fresh chopped parsley, a final grate of Parmesan, and perhaps a twist of freshly cracked black pepper. If you like a little zing, a sprinkle of extra red pepper flakes adds a lovely hint of heat, and a drizzle of high-quality olive oil can make everything glisten just so.

Side Dishes

This creamy pasta loves balance! Think crusty Italian bread to soak up every last bit of sauce, a crisp green salad with tangy vinaigrette, or simply steamed asparagus or green beans. Light, lemony roasted vegetables or a classic Caprese salad will also sit beautifully alongside the rich flavors of Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce.

Creative Ways to Present

Dress to impress by serving individual portions in shallow bowls—the sauce pools at the bottom for dramatic effect—or pile everything high on a large white platter for a family-style, shareable centerpiece. If you’re entertaining, set aside some whole shrimp and sliced mushrooms for a decorative topping, and finish with microgreens for an elegant touch. For date night, pair with a chilled glass of white wine and candlelight!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer them to an airtight container and refrigerate within two hours of cooking. The ravioli, seafood, and cream sauce will keep well for up to two days. Just note that the sauce will thicken a bit after chilling, but it’s still every bit as luxurious once warmed up.

Freezing

While Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce tastes best freshly made, you can freeze the components separately if needed. Store cooked ravioli and sautéed seafood in portions, and keep the sauce in a separate airtight container. When ready to serve, thaw overnight in the fridge and reheat gently—just don’t freeze once everything’s mixed to avoid texture changes in the cream sauce.

Reheating

To reheat, add the leftovers to a large skillet with a splash of cream or milk. Warm over low to medium heat, stirring gently until everything is heated through and creamy again. Avoid the microwave for best texture, as seafood can overcook and the sauce turns grainy. If needed, add a bit more Parmesan and fresh parsley before serving to freshen things up.

FAQs

Can I use a different type Main Course

Absolutely! Alongside shrimp and scallops, you can swap in crab meat, lobster, or even a mixed seafood medley. Just be sure all seafood is cooked until just tender—overcooking makes it tough, so keep an eye on it.

What type of mushrooms work best?

Button, cremini, or baby bella mushrooms are all fantastic choices. For a more complex flavor, try a blend of wild mushrooms or add a handful of shiitake or oyster mushrooms for an earthy, slightly smoky note.

How can I make the dish gluten-free?

Look for gluten-free ravioli in the freezer or refrigerated section at your local grocer, and double-check that your Parmesan and other additions are certified gluten-free. The rest of the ingredients in Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce are naturally gluten-free.

Is white wine necessary for the sauce?

Not at all! White wine adds a lovely depth, but it’s completely optional. If you choose to use it, just splash in 1/4 cup after sautéing the garlic and let it reduce before adding the cream. If you skip it, your sauce will still be velvety and flavorful.

Can I prepare any components in advance?

Yes! You can cook your ravioli and sauté the mushrooms a day ahead—just store them separately. If you want to get ahead, prep and chop everything before you start cooking so dinner comes together even quicker on the day.

Final Thoughts

If you’re yearning for a cozy, decadent pasta night, I can’t recommend Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce enough. It’s impressive but simple, perfect for sharing, and bound to earn rave reviews. Don’t wait for a special occasion—make tonight a little extraordinary and give this recipe a place in your regular dinner rotation!

Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 15 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a luxurious dish of Ravioli with Seafood, Spinach & Mushrooms in a decadent Garlic Cream Sauce. This flavorful combination of shrimp, scallops, and mushrooms in a creamy sauce is a seafood lover’s dream.

Ingredients

Scale

Ravioli:

1 package (20 ounces) cheese or spinach ravioli (fresh or frozen)

Seafood and Vegetables:

2 tablespoons butter
1 tablespoon olive oil
8 ounces mushrooms, sliced
3 cloves garlic, minced
1/2 pound shrimp, peeled and deveined
1/2 pound scallops, patted dry
2 cups baby spinach

Cream Sauce:

1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Chopped parsley for garnish

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Instructions

Cook the Ravioli: Prepare ravioli according to package instructions. Drain and set aside.
Sauté Mushrooms: In a skillet over medium-high heat, sauté mushrooms in olive oil and butter until browned. Add garlic and cook until fragrant.
Cook Seafood: Add shrimp, scallops, salt, and pepper. Cook until seafood is just done; set aside.
Prepare Cream Sauce: In the same skillet, simmer butter and heavy cream. Stir in Parmesan cheese and red pepper flakes until thickened.
Combine Ingredients: Add spinach, cooked seafood, and ravioli to the sauce. Simmer to heat through.
Serve: Garnish with parsley and enjoy!