Here’s a rich, restaurant-quality recipe for Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce. It’s elegant, comforting, and surprisingly easy to make!

🍝 Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce

Ingredients (serves 3–4)

Ravioli

• 1 lb (450 g) cheese ravioli or mushroom ravioli
  (Spinach or lobster ravioli also work great.)

Seafood

• 1 cup shrimp (peeled & deveined)
• 1 cup scallops or chopped crab meat
• 1 tbsp butter
• Salt & pepper to taste

Vegetables

• 2 cups baby spinach
• 1 cup sliced mushrooms (cremini or button)
• 3–4 cloves garlic, minced
• 1 small shallot, finely diced (optional)

Cream Sauce

• 2 tbsp butter
• 1 tbsp olive oil
• 1 cup heavy cream
• ½ cup chicken broth or seafood broth
• ½ cup grated Parmesan
• ¼ tsp nutmeg (optional but recommended)
• Salt & pepper to taste
• Red pepper flakes (optional)

Finish

• Fresh parsley, chopped
• Extra Parmesan for serving
• Lemon wedge (optional)

🔪 Instructions

1. Cook the ravioli

1. Bring a pot of salted water to a boil.
2. Add ravioli and cook according to package instructions.
3. Reserve ½ cup pasta water, then drain and set aside.

2. Sear the seafood

1. Heat 1 tbsp butter in a large skillet over medium-high heat.
2. Add shrimp and scallops.
3. Season lightly with salt & pepper.
4. Sear 1–2 minutes per side until just cooked.
5. Remove and set aside (don’t overcook—they’ll finish in the sauce).

3. Sauté mushrooms & aromatics

1. In the same pan, add 2 tbsp butter + 1 tbsp olive oil.
2. Add mushrooms and sauté until they release moisture and begin to brown.
3. Add shallot and garlic; cook until fragrant (about 30–60 seconds).

4. Build the cream sauce

1. Pour in broth and stir, scraping up any browned bits.
2. Add heavy cream and bring to a gentle simmer.
3. Stir in Parmesan until melted and smooth.
4. Season with:
   • Salt & pepper
   • Nutmeg
   • Red pepper flakes (optional)
5. Simmer 2–3 minutes to thicken slightly.

5. Add spinach & seafood

1. Add spinach and stir until just wilted.
2. Return cooked shrimp and scallops to the pan.
3. Simmer 1 minute to warm through.
4. If the sauce is too thick, add a splash of pasta water.

6. Combine with ravioli

1. Add cooked ravioli directly into the sauce.
2. Gently toss to coat without breaking the pasta.
3. Adjust seasoning as needed.

🍽️ Serve

Top with:

• Fresh parsley
• Freshly grated Parmesan
• A squeeze of lemon for brightness

Serve immediately with crusty bread or a green salad.

🌟 Tips & Variations

• Use lobster, crab, or clams for a deluxe version.
• Add sun-dried tomatoes for sweetness and color.
• Swap cream for half-and-half + extra Parmesan if you want it lighter.
• Add white wine (¼ cup) before broth for deeper flavor.

If you’d like, I can turn this into:
✅ A one-pan recipe
✅ A low-carb version (no pasta)
✅ A spicy Cajun-style version

Just tell me!