Description
Delicious ravioli with a luxurious garlic cream sauce featuring fresh shrimp, scallops, spinach, and shiitake mushrooms. This flavorful seafood pasta dish combines tender four cheese ravioli with sautéed vegetables and a rich, creamy sauce, perfect for a quick and elegant dinner 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
- 3 oz fresh spinach
- 4 oz Shiitake mushrooms
- 2 cloves garlic, minced
- 1 large clove garlic, pressed
Liquids & Sauces
- 1 Tbsp vegetable oil
- 1/4 cup vegetable broth
- 1 cup heavy cream
- 1/2 tsp Worcestershire sauce
Dairy
- 1/4 cup fresh grated Parmigiano-Reggiano (plus more for topping if desired)
Seasoning
- Salt, to taste
- Fresh grated pepper, to taste
Instructions
- Cook ravioli: Bring a large pot of salted water to a boil, cook the ravioli according to package instructions until al dente, then drain and set aside.
- Sauté spinach and mushrooms: Heat vegetable oil in a large pan over medium heat. Add fresh spinach and shiitake mushrooms and sauté until the spinach wilts and mushrooms soften, about 3-4 minutes.
- Add garlic and seasonings: Stir in minced garlic, a pinch of salt, and freshly ground pepper. Cook for another minute until the garlic is fragrant but not browned.
- Deglaze with vegetable broth: Pour in the vegetable broth and stir well to combine, scraping up any browned bits from the pan.
- Add cream and Worcestershire sauce: Pour in the heavy cream along with the pressed garlic and Worcestershire sauce. Season again with salt and pepper, stirring to incorporate all the ingredients.
- Cook seafood: Add the fresh shrimp and scallops to the pan. Cook until the shrimp turns pink and opaque, about 3-5 minutes, flipping them halfway through to ensure even cooking.
- Combine ravioli and sauce: Gently fold the cooked ravioli into the pan with the seafood and creamy sauce. Stir carefully to coat the pasta without breaking it, allowing everything to heat through.
- Add cheese and thicken sauce: Stir in the grated Parmigiano-Reggiano cheese and continue cooking for another minute to allow the sauce to thicken slightly.
- Serve: Immediately plate the ravioli with seafood and sauce. Optionally, sprinkle additional grated Parmigiano-Reggiano over the top and serve hot.
Notes
- Use fresh seafood for best flavor and texture.
- Adjust the seasoning of salt and pepper according to your preference.
- You can substitute vegetable broth with chicken broth for a non-vegetarian variation.
- Heavy cream makes the sauce rich, but you can reduce the quantity for a lighter meal.
- Use fresh grated Parmigiano-Reggiano for the best taste rather than pre-grated cheese.
- Be gentle when stirring the ravioli to avoid tearing the pasta.
