- 9 oz Four cheese ravioli
- 1/4 lb fresh shrimp
- 1/4 lb fresh small scallops
- 1 Tbsp vegetable oil
- 3 oz fresh spinach
- 4 oz Shiitake mushrooms
- 2 cloves garlic minced
Garlic Cream Sauce:
- 1/4 cup vegetable broth
- 1 cup heavy cream
- 1 large clove of garlic pressed
- 1/2 tsp Worcestershire sauce
- 1/4 cup fresh grated Parmigiano-Reggiano more for topping in desired
- Fresh grated pepper
Cook ravioli according to package instructions and set aside.
In a large cooking pan, heat up oil and add chopped spinach and sliced mushrooms. Saute until spinach cooks down and add minced garlic, some salt and pepper. Saute until garlic is fragrant.
Add broth, stir well.
Add heavy cream, Worcestershire, pressed garlic, salt and pepper and stir well.
Add shrimp and scallops. Cook until shrimp start to turn pink and 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.