Cheese Ravioli with Creamy Spinach Sauce, Seared Scallops & Charred Shrimp
Ingredients:
For the Ravioli & Sauce:
1 package (12 oz) cheese ravioli (store-bought or homemade)
1 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup fresh spinach, chopped
Salt and black pepper, to taste
For the Scallops:
6 large sea scallops, patted dry
Salt and pepper
1 tbsp olive oil
1 tbsp butter
For the Shrimp:
6–8 large shrimp, peeled and deveined
1 tsp olive oil
1/2 tsp paprika
Salt and pepper, to taste
Optional: pinch of chili flakes for heat
Garnish:
Fresh parsley, chopped
Instructions:
Cook the Ravioli:
Boil ravioli according to package directions until tender. Drain and set aside.
Make the Creamy Spinach Sauce:
In a large skillet, melt butter over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Stir in cream and bring to a gentle simmer.
Add Parmesan cheese and stir until melted and smooth.
Fold in spinach and cook until wilted. Season with salt and pepper.
Add cooked ravioli to the sauce and toss to coat. Keep warm.
Sear the Scallops:
Season scallops with salt and pepper.
Heat olive oil and butter in a skillet over medium-high heat.
Once the pan is hot, sear scallops for 1.5–2 minutes per side until a golden-brown crust forms. Do not overcrowd the pan. Remove and set aside.
Cook the Shrimp:
Toss shrimp with olive oil, paprika, salt, pepper, and chili flakes if using.
In the same skillet, cook shrimp for about 2 minutes per side until pink and slightly charred.
Plate the Dish:
Spoon the ravioli with creamy spinach sauce onto a white plate with a subtle pattern.
Top with golden seared scallops and seasoned shrimp.
Garnish with chopped parsley.
Allow a natural sauce drip and a few herb flecks on the plate for that authentic, elegant touch.