This creamy seafood ravioli dish is a comforting and elegant meal that combines tender ravioli with a luscious cream sauce, fresh spinach, and a mix of shrimp, scallops, and crab. It’s rich, flavorful, and perfect for a cozy dinner or a special occasion when I want to impress without spending hours in the kitchen.
Why You’ll Love This Recipe
I love this seafood ravioli delight because it balances the richness of the cream with the freshness of spinach and the delicate flavors of the seafood. The sauce clings beautifully to the ravioli, creating a restaurant-quality dish right at home. It’s quick to make, easy to adapt, and satisfying enough to serve as a main course for family or guests.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
20 pieces fresh ravioli
1 cup cooked seafood mix (shrimp, scallops, crab)
1 cup fresh spinach, roughly chopped
1 cup sliced mushrooms
3 cloves garlic, minced
1 shallot, finely chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
Fresh basil for garnish
Directions
I heat olive oil in a large skillet over medium heat.
I add garlic and shallot, sautéing until fragrant and translucent.
I stir in mushrooms and cook until they begin to soften.
I add spinach and cook until wilted.
I gently stir in the cooked seafood mix until evenly combined.
I pour in the heavy cream and bring it to a light simmer, seasoning with salt and pepper.
I add the ravioli to the skillet, coating them in the creamy sauce, and cook for 4–5 minutes until heated through.
I sprinkle with Parmesan cheese and let it melt slightly before serving.
I sometimes use lobster or clams instead of the seafood mix for a more luxurious flavor.
I replace the heavy cream with half-and-half for a lighter version.
I like to add a splash of white wine to the sauce for extra depth.
I use cheese-filled ravioli or spinach ravioli depending on what I have on hand.
For a spicy kick, I sprinkle in a pinch of red pepper flakes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the ravioli gently in a skillet over low heat with a splash of cream or milk to restore the sauce’s creaminess. I avoid microwaving, as it can cause the sauce to separate and the seafood to become rubbery.
FAQs
How can I prevent the cream sauce from curdling?
I keep the heat on medium-low and avoid boiling the sauce to prevent curdling. Adding the cream slowly while stirring also helps.
Can I use frozen seafood for this recipe?
Yes, I can use frozen seafood as long as it’s fully thawed and drained before cooking to avoid excess moisture in the sauce.
What type of ravioli works best?
I prefer cheese or spinach ravioli, but seafood-filled ravioli can make the dish even more indulgent.
Can I make this recipe ahead of time?
I can prepare the sauce ahead of time and refrigerate it. When ready to serve, I heat the sauce gently and toss it with freshly cooked ravioli.
How do I make it gluten-free?
I simply use gluten-free ravioli, which are available in most grocery stores, and ensure the other ingredients are gluten-free.
Conclusion
This seafood ravioli delight is a creamy, flavorful dish that feels like a treat every time I make it. The combination of tender pasta, succulent seafood, and rich sauce makes it an impressive meal for both weeknights and special occasions. With simple ingredients and quick preparation, it’s one recipe I keep coming back to whenever I want a touch of elegance on my plate.
A rich and elegant creamy seafood ravioli dish that pairs tender ravioli with a lush cream sauce, fresh spinach, mushrooms, and a mix of shrimp, scallops and crab for a comforting yet special‑occasion worthy meal.
Ingredients
20 pieces fresh ravioli
1 cup cooked seafood mix (shrimp, scallops, crab)
1 cup fresh spinach, roughly chopped
1 cup sliced mushrooms
3 cloves garlic, minced
1 shallot, finely chopped
1 cup heavy cream
½ cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper, to taste
Fresh basil for garnish
Instructions
Heat olive oil in a large skillet over medium heat.
Add garlic and shallot and sauté until fragrant and translucent.
Add the sliced mushrooms and cook until they begin to soften.
Stir in the chopped spinach and cook until wilted.
Add the cooked seafood mix and combine gently.
Pour in the heavy cream, season with salt and pepper, and bring to a light simmer.
Add the ravioli to the skillet, coating them in the creamy sauce, and cook for about 4–5 minutes until heated through.
Sprinkle the grated Parmesan cheese over the top and let it melt slightly.
Garnish with fresh basil and serve immediately.
Notes
Use lobster or clams instead of the seafood mix for a more luxurious version.
Replace heavy cream with half‑and‑half for a lighter sauce, though it may be slightly thinner.
Add a splash of white wine when adding the cream for extra depth of flavor. :contentReference[oaicite:0]{index=0}
Make sure to cook the ravioli al dente so they hold shape when stirred into the sauce. :contentReference[oaicite:1]{index=1}
Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of cream or milk to restore texture.
