Seafood Ravioli Recipe with Garlic Cream Sauce

Why Is My Creamy Seafood Ravioli Recipe So Good

• The whole thing comes together in one pan in about 30 minutes, so it works for a weeknight or a date night in.
• Combining shrimp and scallops gives the dish two different textures instead of relying on just one protein.
• Four cheese ravioli means you another layer of flavor and texture in your pasta dish.
• I spent years cooking in restaurants before I started this blog, and what I’ve always wanted to do is show people that they can easily make restaurant quality dishes at home. That’s exactly why I love creating dishes like this, something special that you can make at home pretty easy.

Key Ingredients

• Shrimp: use large or jumbo shrimp (16/20 or 21/25 count) because they are much easier to manage and keep from overcooking. Thaw completely if frozen, and pat dry before adding to the pan.
• Scallops: try to look for “dry” scallops rather than “wet” ones treated with sodium tripolyphosphate. Wet scallops release excess water and water down the sauce. Pat them very dry before cooking.
• Shiitake mushrooms: these bring an earthy, slightly meaty flavor, but feel free to use any mushrooms you love here, cremini and white button both work well too.
• Fresh spinach: baby spinach is my first choice since it wilts down faster and tastes milder than mature spinach. If you need to, you can use frozen spinach, just make sure to squeeze the excess liquid out well.
• Heavy whipping cream: use heavy whipping cream, not half-and-half or light cream. The higher fat content is what keeps this sauce thick, rich and creamy, so it doesn’t turn thin when it heats up with the broth and seafood.
• Four cheese ravioli: fresh ravioli from the refrigerated section is your best choice for flavor and quality. I prefer the cheese ravioli (like three cheese or four cheese), but you can use seafood or mushrooms or spinach.

Full ingredient list is in the recipe card.

How I Make This Creamy Seafood Ravioli Recipe

1. Cook the ravioli separately. Delicate cheese ravioli breaks down fast if it simmers too long, so I boil it on its own and add it in only at the very end.
2. Build the sauce in two stages. Sauté the spinach and mushrooms before you touch the sauce. Cooking them down first, along with the garlic, builds a flavor base that the broth and cream pick up once they go in.
3. Don’t add cream too soon. Adding the cream too early would cause to break down if it overheats or cooks too long.
4. Treat the seafood like the star, not an afterthought. Shrimp and scallops only need a couple of minutes total once they hit the sauce. I pull that pan the moment the shrimp turns opaque pink rather than waiting for them to look “done,” since they keep cooking a bit due to carry over cooking in the hot sauce and could turn rubbery fast if you wait too long.
5. Fold the ravioli in gently. Stirring hard at this point is the easiest way to tear the pasta open, so I use a light folding motion instead of a regular stir.
6. Melt the cheese in off the peak heat. Letting the pan sit at a bare simmer while the Parmigiano-Reggiano melts in keeps the sauce smooth instead of oily or separated.

Lyuba’s Tips for Success

• Prep and measure everything before you start cooking. Once the seafood hits the pan, this dish moves fast.
• If your sauce turns out thinner than you’d like, stir in a little extra Parmigiano-Reggiano, or let it simmer an extra minute or two before adding the ravioli.
• Don’t skip patting the shrimp and scallops dry. Excess moisture is what makes seafood steam instead of sear.

Storing Your Creamy Ravioli

• This dish is best fresh. It doesn’t freeze well since the cream sauce tends to separate when thawed and reheated.
• If you have leftovers, store them in an airtight container in the fridge for up to 2 days and reheat gently in a covered pan over low heat.
• Seafood toughens in the microwave, so I don’t recommend reheating it that way.

Ways to Serve

Keep it simple with homemade Parmesan garlic and herb breadsticks for soaking up the sauce, or add something green on the side like Italian roasted asparagus or a Caesar salad. If you’re planning a full seafood spread, my scallop scampi or balsamic shrimp salad both make great additions.

Creamy Seafood Ravioli Recipe FAQs

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Spinach and Mushroom Seafood Ravioli Recipe in Garlic Cream Sauce

You don't need a special occasion to make a restaurant-worthy seafood dinner, and you definitely don't need hours in the kitchen for it. Four cheese ravioli gets tossed with shrimp, scallops, spinach, and mushrooms in a garlic Parmesan cream sauce, all in one pan in about 30 minutes. It's the dish I turn to whenever I want dinner to feel special without the fuss.

4.29 from 57 votes

Print Pin Rate

Course: dinner, Main Course

Cuisine: Italian

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 2

Calories: 1077kcal

Author: Lyuba Brooke

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 whipping 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.

Nutrition

Calories: 1077kcal | Carbohydrates: 66g | Protein: 47g | Fat: 71g | Saturated Fat: 40g | Cholesterol: 397mg | Sodium: 1867mg | Potassium: 660mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5895IU | Vitamin C: 16.4mg | Calcium: 381mg | Iron: 16.2mg

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