Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce

• 2 tbsp butter
• 3–4 garlic cloves, minced
• 1 cup heavy cream
• 1/4 cup chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• 1/4 tsp Italian seasoning
• Salt & pepper, to taste
• 1 tbsp lemon juice (optional, for brightness)
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Ravioli: Bring a pot of salted water to a boil. Add the ravioli and cook according to package instructions (usually 3–4 minutes if fresh, 6–8 minutes if frozen). Drain and set aside, tossing lightly with a splash of olive oil to prevent sticking.
2. Sear the Seafood: Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Season the shrimp and seafood with salt, pepper, and paprika. Sear for 2–3 minutes until the shrimp turns pink and the seafood is cooked through. Remove from the pan and set aside.
3. Sauté the Mushrooms & Spinach: In the same skillet, add another tablespoon of oil/butter. Add sliced mushrooms and sauté for 3–4 minutes until tender. Add the spinach and cook until wilted. Season with a pinch of salt and pepper.
4. Make the Garlic Cream Sauce: Reduce heat to medium. Add 2 tablespoons of butter to the skillet. Once melted, stir in the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and broth, stirring well. Let the sauce simmer for 3–4 minutes, allowing it to thicken. Stir in the Parmesan and Italian seasoning. Add lemon juice if using, then taste and adjust salt/pepper.
5. Combine Everything: Add the cooked ravioli and seared seafood back into the skillet. Gently toss until everything is coated in the creamy garlic sauce. Let it simmer for 1–2 minutes so the flavors meld together.
6. Serve: Plate the ravioli and spoon extra sauce on top. Garnish with fresh parsley and an extra sprinkle of Parmesan. Serve warm and enjoy pure comfort!

Notes

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