Phenomenal but easy dinner to impress someone special in your life. Four cheese ravioli cooked in garlic cream sauce with shrimp, scallops, spinach and shiitake mushrooms.
SEAFOOD RAVIOLI
If you’re still trying to decide on a special dinner to cook this holiday weekend, look no further. I have a fabulous dish here that is so delicious, so comforting and so easy!
Beautiful ravioli dish to impress that special person in your life. It’s like love on a plate. You know that it’s very easy to show love with food. Men or women, doesn’t matter, we all love to eat good food. And, this dish is easy enough to prepare, in case you like to eat more than you like to cook. It’s comfort and love on a plate, so open a bottle of white wine and enjoy your dinner!
This dish was inspired by a talented chef that I’ve been following for a while. Have you met Chef Dennis yet? If you haven’t, go immediately! His dishes make me drool daily and I absolutely love following him.
A few days ago, Chef Dennis shared this deliciousness on Instagram and I immediately got a craving for some shrimp and ravioli. The very next day, I ran out for some fresh shrimp and scallops (because I have such a weakness for scallops that I had to add them) and made this fabulous dish for dinner. I modified the dish to my own taste but the inspiration was undeniable. I just hope that I inspired your dinner as well!
SOME MORE RECIPES TO TRY:
Seafood Alfredo Stuffed Pasta Shells
How to Cook Lobster from The 36th Avenue
Cajun Grilled Shrimp from Spiced Blog
Crab Cake Stuffed Shrimp from Lady Behind The Curtain
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
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Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce
Ingredients
- 9 oz Four cheese ravioli
- 1/4 lb fresh shrimp
- 1/4 lb fresh small scallops
- 1 Tbsp vegetable oil
- 3 oz fresh spinach
- 4 oz Shiitake mushrooms
- 2 cloves garlic minced
Garlic Cream Sauce:
- 1/4 cup vegetable broth
- 1 cup heavy cream
- 1 large clove of garlic pressed
- 1/2 tsp Worcestershire sauce
- 1/4 cup fresh grated Parmigiano-Reggiano more for topping in desired
- Salt
- Fresh grated pepper
Instructions
- Cook ravioli according to package instructions and set aside.
- In a large cooking pan, heat up oil and add chopped spinach and sliced mushrooms. Saute until spinach cooks down and add minced garlic, some salt and pepper. Saute until garlic is fragrant.
- Add broth, stir well.
- Add heavy cream, Worcestershire, pressed garlic, salt and pepper and stir well.
- Add shrimp and scallops. Cook until shrimp start to turn pink and flip shrimp and scallops.
- Add ravioli, carefully stir in and cook until shrimp is done.
- Stir in Parmigiano-Reggiano and cook for another minute.
- Serve right away.
Notes
Nutrition
Patty says
Can the scallops be substituted for something else
LyubaB says
Hi Pattie,
If you don’t like scallops you could add more shrimp.
Michelle says
Fantastic recipe. This is amazing!!!! Definitely adding to our dinner rotation and can’t wait to make next time I have company over. Oh My!!!
LyubaB says
Thank you for your kind compliment! I am so glad you liked it!
Barb Armbruster says
We love this recipe; tried it with rehydrated dried shitakes (which were a bit chewy) and also white button mushrooms; will definitely have it again.
LyubaB says
Yum! Glad you liked it, Barb!
jocelyn thompson says
i really love this delicious recipe love pasta and seafood and cream sauce
it is my favourite food
LyubaB says
I am so glad you enjoyed it!
Gretchen Demarah says
I made this and loved it!I used large scallops,and seared after spinach,then left to warm.I made the sauce with white wine and veg.broth and garlic.I used half and half instead of cream..Then added the spinach and scallops.Cheese added last.
LyubaB says
Hi Gretchen,
I am so glad you liked it!
Shelley C says
This was so good 🙂 I didn’t have scallops so my dish had shrimp, spinach, mushrooms and I added some sausage. But I followed the instructions for the sauce and included some cornstarch to make it a bit thicker. Loved it!
LyubaB says
Hi Shelley,
I am so happy you enjoyed it! Thank you for letting me know you liked it!
Thomas Manley says
Hi Lyuba, This recipe has everything in it that I love! I have one problem though….My girlfriend is allergic to Mushrooms. I would like to add something in place of them and have not found anything that works well for the texture of mushrooms. Do you have a suggestion?? I usually use Asparagus as a veggie with the garlic, lemon, cream sauce in a pinch but was wondering what could take the place of the Mushrooms. Great recipe though just as it is!!
John says
Great Recipe! My family loved it!
Brianna says
How many does this serve?
Sharon Hug says
Lyuba…..your Recipes look & sound sooo good!! I love cooking, & am considered a good cook but I have no doubts about your trying all your Recipes….you’re a very good cook too!!!
lyuba says
Awe, thank you so much, Sharon! I have no doubts about your skills as well 😀
Shirley king says
I am lactose intolerant so could I use lactose free whole milk instead of the cream and would I need to add anything with it! Thank you
lyuba says
Hi Shirley!
Yes, you can use lactose free whole milk. Milk is just not quite as thick as heavy cream so you can add a little bit of flour or cornstarch to thicken it. If you will use flour, just add a little to veggies, stir it well and add the broth and then milk. If using cornstarch, mix some with some cold milk and stir it in after you’ve added broth and milk to the pan.
I hope this helps!
Susan Krassensky says
Sounds delightful! As I have the (frozen shrimp) ingredients on hand so I’ll try this today. Likely it will rate all five stars.