Ingredients
Scale
- 9 ozFour cheese ravioli
- 1/4lb fresh shrimp
- 1/4lb fresh small scallops
- 1 Tbspvegetable oil
- 3 ozfresh spinach
- 4 ozShiitake mushrooms
- 2cloves garlic, minced
- Garlic Cream Sauce:
- 1/4 cupvegetable broth
- 1 cupheavy cream
- 1large clove of garlic, pressed
- 1/2 tspWorcestershire sauce
- 1/4 cupfresh grated Parmigiano-Reggiano (more for topping if desired)
- Salt
- Fresh grated pepper
Instructions
- Cook ravioli according to package instructions and set aside.
- In a large cooking pan, heat up oil and add chopped spinach and sliced mushrooms. Sauté until spinach wilts, then add minced garlic, salt, and pepper. Continue to sauté until garlic is fragrant.
- Add broth, stir well.
- Add heavy cream, Worcestershire sauce, pressed garlic, salt, and pepper and stir well.
- Add shrimp and scallops. Cook until shrimp start to turn pink, then flip shrimp and scallops.
- Add ravioli, carefully stir in, and cook until shrimp is done.
- Stir in Parmigiano-Reggiano and cook for another minute.
- Serve right away.