Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce
Ingredients (2–3 servings):
For the main dish:
• 300 g (10 oz) cheese or spinach ravioli (fresh or frozen)
• 200 g (7 oz) shrimp, peeled and deveined
• 150 g (5 oz) scallops or small pieces of white fish (optional)
• 150 g (5 oz) mushrooms, sliced (cremini or button)
• 2 cups fresh spinach leaves
• 3 tbsp butter
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup (240 ml) heavy cream
• ¼ cup (60 ml) white wine (optional)
• ¼ cup grated Parmesan cheese
• Salt and black pepper to taste
• Pinch of red pepper flakes (optional)
• Fresh parsley or basil for garnish
Instructions:
1. Cook the ravioli:
• Boil in salted water according to package directions.
• Drain and set aside, drizzle lightly with olive oil to prevent sticking.
2. Cook the seafood:
• In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil.
• Add shrimp (and scallops if using).
• Cook 1–2 minutes per side until just opaque.
• Remove from pan and set aside.
3. Sauté the vegetables:
• In the same skillet, add remaining butter and olive oil.
• Add garlic and mushrooms, cook until golden and fragrant (about 5 minutes).
• Add spinach and cook until wilted.
4. Make the sauce:
• Pour in white wine (if using) and let it reduce for 1 minute.
• Add heavy cream and Parmesan cheese. Stir gently until the sauce thickens and becomes creamy.
• Season with salt, black pepper, and red pepper flakes if desired.
5. Combine everything:
• Add cooked ravioli and seafood to the skillet.
• Toss gently to coat in the garlic cream sauce.
• Simmer for 1–2 minutes until everything is hot and well combined.
6. Serve:
• Spoon onto warm plates.
• Garnish with fresh parsley or basil and a sprinkle of Parmesan.
