This comforting and elegant pasta dish combines tender ravioli with juicy shrimp, optional scallops or white fish, fresh spinach, and earthy mushrooms, all coated in a rich, creamy garlic sauce. I love how luxurious it tastes while still being quick enough to prepare on a busy weeknight. The flavors blend beautifully—the sweetness of the seafood, the depth of the mushrooms, and the sharpness of Parmesan all come together in a silky, savory sauce that clings to every bite of pasta.

Why I Love This Recipe

I love the way this dish balances richness and freshness. The garlic cream sauce is luscious without being too heavy, and the fresh spinach lightens the whole plate. The shrimp and scallops add a layer of sophistication, and using ravioli instead of plain pasta adds a burst of flavor in every bite, especially when I go with cheese- or spinach-filled ones. This is one of those meals I turn to when I want something indulgent but still comforting and easy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 300 grams (10 ounces) cheese or spinach ravioli, fresh or frozen

• 200 grams (7 ounces) shrimp, peeled and deveined

• 150 grams (5 ounces) scallops or small chunks of white fish such as cod or tilapia (optional)

• 150 grams (5 ounces) mushrooms, thinly sliced (cremini or white button work well)

• 2 cups fresh spinach leaves, washed and dried

• 3 tablespoons unsalted butter

• 2 tablespoons olive oil

• 3 garlic cloves, finely minced

• 1 cup (240 milliliters) heavy cream

• ¼ cup (60 milliliters) dry white wine, such as Sauvignon Blanc (optional)

• ¼ cup grated Parmesan cheese, plus extra for serving

• Salt, to taste

• Freshly ground black pepper, to taste

• Pinch of red pepper flakes (optional, for a bit of heat)

• Fresh parsley or basil, chopped, for garnish

Directions

1. Cook The Ravioli
   I begin by bringing a large pot of salted water to a boil. I cook the ravioli according to the package instructions, usually about 3 to 5 minutes if fresh, or 6 to 8 minutes if frozen. Once tender, I drain them and drizzle with a little olive oil to keep them from sticking. Then I set them aside.

2. Cook The Seafood
   In a large skillet over medium heat, I melt 1 tablespoon of butter with 1 tablespoon of olive oil. I add the shrimp (and scallops or white fish if using) in a single layer. I cook them for 1 to 2 minutes per side until they’re opaque and just cooked through. I remove them from the skillet and keep them covered so they stay warm.

3. Sauté The Vegetables
   In the same skillet, I add the remaining butter and olive oil. Once hot, I stir in the minced garlic and sliced mushrooms. I sauté them for about 5 minutes until the mushrooms are golden and the garlic is fragrant. Then I add the fresh spinach and cook it just until wilted, stirring frequently.

4. Make The Sauce
   If using white wine, I pour it into the skillet and let it simmer for about 1 minute to reduce slightly. Then I lower the heat and slowly stir in the heavy cream and Parmesan cheese. I continue stirring until the sauce thickens slightly and becomes smooth. I season it with salt, black pepper, and a pinch of red pepper flakes if I want some gentle heat.

5. Combine Everything
   I add the cooked ravioli and seafood back to the skillet with the sauce and vegetables. I gently toss everything together to coat it evenly in the garlic cream sauce. I let it all simmer together for 1 to 2 minutes to blend the flavors and heat everything through.

6. Serve
   I spoon the creamy ravioli and seafood mixture onto warm plates and finish with a sprinkle of fresh parsley or basil. I often add an extra pinch of Parmesan on top just before serving.

Servings And Timing

This recipe serves 2 to 3 people and takes about 25 to 30 minutes from start to finish. It’s ideal for a quick weeknight dinner or a cozy weekend meal.

Variations

• Use Different Seafood: I sometimes substitute the shrimp and scallops with cooked crab, chunks of salmon, or even lobster if I want to elevate the dish.

• Make It Vegetarian: When I skip the seafood, I add extra mushrooms or include vegetables like zucchini, asparagus, or sun-dried tomatoes for added flavor and texture.

• Spice It Up: I increase the red pepper flakes or add a touch of cayenne pepper when I want a little more heat.

• Switch The Pasta: While ravioli adds flavor and richness, I’ve also made this with tortellini or even plain fettuccine when that’s what I have on hand.

• Add Citrus: A splash of lemon juice at the end brightens up the sauce and enhances the seafood.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I use a skillet over low heat and add a splash of cream or milk to loosen the sauce. I stir gently until everything is warmed through. I avoid microwaving, as it can overcook the seafood and make the cream sauce separate.

FAQs

Can I Use Frozen Shrimp?

Yes, I use frozen shrimp often. I just make sure to thaw them completely and pat them dry before cooking so they don’t release too much water into the skillet.

What Kind Of Ravioli Works Best?

I usually go for cheese- or spinach-filled ravioli, but mushroom ravioli also pairs wonderfully with the creamy garlic sauce and seafood.

Can I Make This Dish Without Wine?

Definitely. I either skip the wine altogether or replace it with a splash of seafood stock, vegetable broth, or even a bit of lemon juice.

How Do I Prevent The Cream From Curdling?

I keep the heat low to medium when adding the cream and avoid boiling it. Stirring gently helps maintain a smooth, creamy texture.

Can I Prepare This Dish Ahead Of Time?

I don’t recommend making the full dish in advance, but I do sometimes prep the components like chopping mushrooms or cleaning the shrimp earlier in the day to save time when cooking.

Conclusion

This ravioli with seafood, spinach, and mushrooms in garlic cream sauce is a go-to recipe for when I want something comforting, flavorful, and a little indulgent. It comes together quickly, uses simple ingredients, and never fails to impress at the table. Whether I’m cooking for someone special or treating myself to a cozy dinner, this dish always delivers a satisfying, restaurant-worthy experience.