A creamy garlic sauce seafood ravioli dish filled with shrimp, scallops, crab, spinach, and mushrooms, perfect for a cozy, elegant dinner.

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

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Heat olive oil in a large skillet over medium heat. Add garlic and shallot, sautéing until fragrant, about 1-2 minutes.
Add sliced mushrooms and cook until softened, about 4-5 minutes.
Stir in chopped spinach and cook until wilted, about 2 minutes.
Gently fold in cooked seafood mix, stirring carefully to combine without breaking seafood apart.
Pour in heavy cream and bring to a gentle simmer. Season with salt and pepper to taste.
Add fresh ravioli to the skillet, stirring gently to coat in creamy sauce. Cook for 4-5 minutes until ravioli are heated through.
Sprinkle Parmesan cheese over the dish and let it melt slightly.
Garnish with fresh basil leaves before serving.

Use fresh seafood or cheese ravioli for best results.

Thaw and cook frozen seafood beforehand to avoid excess moisture.

Substitute heavy cream with coconut or cashew cream for a dairy-free version.

Prepare sauce and seafood mix in advance, but cook ravioli fresh.

For a vegetarian version, omit seafood and increase mushrooms and spinach; add toasted pine nuts or artichokes for texture.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently on the stovetop with a splash of cream or water to maintain sauce texture.

Variations include using lobster, crab exclusively, half-and-half for lighter sauce, or adding red pepper flakes for heat.