Directions
- Cook the ravioli: Boil ravioli in salted water according to package instructions. Drain, set aside, and drizzle lightly with olive oil to prevent sticking.
- Cook the seafood: In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil. Add shrimp (and scallops if using) and cook 1–2 minutes per side until just opaque. Remove and set aside.
- Sauté the vegetables: In the same skillet, add remaining butter and olive oil. Sauté garlic and mushrooms until golden and fragrant, about 5 minutes. Add spinach and cook until wilted.
- Make the sauce: Pour in white wine (if using) and reduce for 1 minute. Stir in heavy cream and Parmesan until sauce thickens and becomes creamy. Season with salt, black pepper, and red pepper flakes if desired.
- Combine everything: Add cooked ravioli and seafood back into the skillet. Toss gently to coat in the garlic cream sauce. Simmer 1–2 minutes until heated through and well combined.
- Serve: Spoon onto warm plates and garnish with fresh parsley or basil and a sprinkle of Parmesan.
Recipe Details
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2–3
Difficulty: Easy
Variations & Substitutions
- Substitute shrimp with lobster or crab for a luxurious twist.
- Use gluten-free or whole wheat ravioli for dietary preferences.
- Add sun-dried tomatoes or roasted red peppers for extra flavor and color.
- Swap white wine with chicken or seafood broth for an alcohol-free version.
Serving Suggestions
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