Get ready to wow your taste buds with Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce—a truly luscious pasta dish that tastes like it came straight from your favorite seaside trattoria. Plump ravioli swim in a dreamy cream sauce, studded with sweet, juicy bites of seafood, earthy mushrooms, and vibrant spinach. There’s something magical that happens when these flavors join forces: every forkful feels indulgent, comforting, and totally restaurant-worthy, yet it all comes together easily at home. This is a dish you’ll want to come back to again and again, whether for a special date night or just because you deserve something delicious!
Ingredients You’ll Need
While this recipe might sound gourmet, the actual list of ingredients is refreshingly straightforward. Each element adds its own irresistible flair—creamy, savory, briny, or bright—and together, they create the spectacular flavor and silky texture that make Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce unforgettable.
- Cheese ravioli (1 lb, fresh or frozen): These tender pasta pillows soak up all the garlicky cream sauce and make the perfect base for the other bold flavors.
- Olive oil (2 tablespoons): For sautéing and infusing richness; use your favorite good-quality extra-virgin kind.
- Butter (1 tablespoon): Adds an extra silky finish and depth of flavor to our sautéed veggies and seafood.
- Garlic (3 cloves, minced): Essential for that unmistakable aroma and punchy flavor in the sauce.
- Cremini or white mushrooms (8 oz, sliced): Bring earthiness and a meaty bite—choose whichever you love best.
- Fresh spinach (2 cups): Offers color, nutrients, and just the right hint of freshness.
- Mixed seafood (8 oz shrimp, scallops, or crab): Thawed and patted dry, this is the star of the dish—use your favorites or a mix for variety.
- Dry white wine (1/2 cup): Lifts and brightens the sauce, while adding complexity (don’t worry, most alcohol cooks off).
- Heavy cream (1 cup): Lends a luxurious texture and helps the sauce cling to every bite of ravioli.
- Parmesan cheese (1/4 cup, grated): Salty and nutty, this cheese helps thicken and flavor our sauce.
- Salt and black pepper: To season every component and bring all those fabulous flavors together.
- Crushed red pepper flakes (1/4 teaspoon, optional): For a gentle heat that cuts through the richness—completely up to you.
- Chopped parsley & extra Parmesan: Adds a burst of color and a savory finish for the perfect final flourish.
How to Make Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce
Step 1: Cook the Ravioli
Bring a large pot of salted water to a boil and cook your cheese ravioli according to the package instructions. Fresh ravioli take just a few minutes, while frozen may need a bit longer. Be gentle when stirring so they don’t break apart, then drain and set aside. (Tip: Toss them very lightly with olive oil to prevent sticking while you work on the sauce.)
Step 2: Sauté Garlic and Mushrooms
Heat the olive oil and butter together in a large skillet over medium heat until the butter is melted and bubbling. Toss in the minced garlic and let it sizzle for about a minute—just until it’s fragrant, not browned. Add the mushrooms next, stirring occasionally, and let them cook for four to five minutes until they turn golden and release their juices. This step sets the foundation of umami for Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce.
Step 3: Cook the Seafood
Now stir in your mixed seafood—shrimp, scallops, crab, or whatever combination you love best. Make sure they’re thawed and patted dry so they sear rather than steam. Cook gently for three to four minutes, until the shrimp are pink and opaque and the scallops just barely cooked through. Overcooked seafood can be tough, so keep a close eye here.
Step 4: Deglaze With White Wine
With veggies and seafood cooked, pour in the white wine and use your spoon to scrape up all the delicious browned bits from the bottom of the pan. Let the wine bubble for about two minutes as it reduces and concentrates in flavor, lending a beautiful brightness to your sauce.
Step 5: Add Cream and Cheese
Lower the heat and pour in the heavy cream, stirring well to combine. Sprinkle in the grated Parmesan cheese and let everything simmer gently for three to five minutes. The cream should thicken just enough to coat the ravioli luxuriously. Watch out for vigorous bubbling—just a gentle simmer is best so the sauce stays smooth.
Step 6: Wilt the Spinach
Add the spinach to your skillet, stirring it in until just wilted. It only takes a minute or two, and helps balance the richness of the cream with a pop of green. Taste your sauce and season with salt, black pepper, and a little crushed red pepper flakes if you want a hint of heat.
Step 7: Combine and Serve
Gently toss the cooked ravioli into the skillet and spoon the sauce over the top, making sure every raviolo gets a little bit of everything. Serve immediately, garnished with parsley and extra Parmesan. Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce is best when it’s hot and fresh, with those amazing flavors at their brightest!
How to Serve Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce
Garnishes
A flourish of freshly chopped parsley does wonders for color and aroma, making the plate pop. A shower of extra Parmesan adds that irresistible salty finish. For a punch of citrusy brightness, consider grating a little lemon zest over the top right before serving.
Side Dishes
This decadent pasta pairs wonderfully with simple sides. A crusty loaf of sourdough or baguette is perfect for soaking up every bit of sauce. For something lighter, serve it alongside a crisp arugula salad with lemon vinaigrette, or tender-roasted asparagus for color and crunch. Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce can truly be the star with only minimal accompaniment.
Creative Ways to Present
Elevate your pasta night by serving the ravioli in warmed, shallow bowls, or go bistro-style with individual gratin dishes. Sprinkle a few whole, sautéed shrimp or scallops on top for a gorgeous garnish. For a festive occasion, try arranging the ravioli on a platter with extra seafood and fresh lemon wedges for squeezing—this dish always impresses!
Make Ahead and Storage
Storing Leftovers
Leftover Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce will keep happily in the fridge for up to two days, sealed tightly in an airtight container. The flavors meld beautifully overnight, but keep in mind that seafood is always best enjoyed sooner than later for peak texture.
Freezing
Seafood and creamy sauces don’t always freeze gracefully, but if needed, you can freeze leftovers for up to one month. Thaw overnight in the refrigerator, not on the counter, to maintain food safety and the best possible texture. If you know you want to freeze a portion, consider reserving some sauce and ravioli separately.
Reheating
Reheat gently in a skillet over low heat, adding a splash of cream or milk to help loosen the sauce if it seems thick. Take care not to overcook the seafood while reheating; stir just until warmed through. The microwave is another option, but use a lower power setting and stop to stir halfway through.
FAQs
Can I use store-bought or homemade cheese ravioli?
Absolutely! Both store-bought and homemade cheese ravioli work beautifully in this dish. Fresh ravioli will cook faster and have a tender bite, while frozen versions are super convenient and taste great once coated in the sauce.
What types of seafood are best for Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce?
A seafood medley with shrimp, scallops, and crab is truly wonderful, but you can use any combination you love or have on hand. Shrimp cooks quickly and adds sweetness, scallops are buttery, and crab lends a delicate brininess. Just be sure all seafood is cooked just until opaque for best results.
Is there a way to lighten the garlic cream sauce?
For a lighter version, you can swap the heavy cream for half-and-half or even evaporated milk. The sauce may be a bit less thick, but you’ll still get great flavor. A little extra Parmesan can help thicken if needed!
Can I make Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce ahead of time?
You can prep the different components in advance—cook the ravioli, clean and slice veggies, and even make the sauce a few hours ahead. For best texture, combine everything right before serving so the ravioli and seafood stay ultra-fresh and the sauce stays creamy.
What wine pairs well with this dish?
A crisp Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay makes a perfect pairing for Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce. The wine highlights the seafood and cuts through the creamy richness—cheers!
Final Thoughts
Gather your favorite people and treat them (and yourself!) to the joy of Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce. Whether you impress at a dinner party or simply cozy up for a weeknight treat, this recipe is bound to earn a spot in your regular rotation. Give it a try—you’ll fall in love with every forkful!
Print
Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Indulge in a luxurious seafood pasta dish with this recipe for Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce. Tender cheese ravioli tossed in a rich, creamy sauce loaded with a medley of seafood, earthy mushrooms, and vibrant spinach.
Ingredients
Cheese Ravioli:
- 1 lb cheese ravioli (fresh or frozen)
Garlic Cream Sauce:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 garlic cloves, minced
- 8 oz cremini or white mushrooms, sliced
- 2 cups fresh spinach
- 8 oz mixed seafood (shrimp, scallops, or crab), thawed if frozen and patted dry
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- Chopped parsley and extra Parmesan for garnish
Instructions
- Cook the Ravioli: Prepare ravioli according to package instructions. Drain and set aside.
- Prepare the Sauce: In a skillet, sauté garlic in olive oil and butter. Add mushrooms, cook until tender. Add seafood, wine, cream, Parmesan, and seasonings. Simmer until slightly thickened.
- Finish the Dish: Add spinach, adjust seasoning, then toss in cooked ravioli. Serve hot, garnished with parsley and Parmesan.
Notes
- Consider using a seafood medley or just shrimp/scallops.
- Substitute half-and-half for a lighter version.
- Enhance with lemon zest or juice for a refreshing touch.
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 135 mg
