Ingredients

For the Garlic Cream Sauce:

• 2 tablespoons butter

• 4 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 1¾ cups half and half

• ½ cup chicken broth

• ⅓ cup freshly grated Parmesan cheese

• 2 tablespoons fresh parsley, minced

• Salt and pepper to taste

For the Complete Dish:

• 1 lb cheese ravioli (fresh or frozen)

• 1 lb mixed seafood (shrimp, scallops, or crab meat)

• 8 oz cremini mushrooms, sliced

• 4 cups fresh spinach

• 2 tablespoons olive oil

• 2 cloves additional garlic, minced

• ¼ teaspoon red pepper flakes (optional)

Instructions

Preparing the Components:

1. Cook ravioli according to package directions, drain and set aside, reserving ½ cup pasta water.

2. Pat seafood dry and season with salt and pepper.

3. Clean and slice mushrooms into ¼-inch pieces.

Making the Garlic Cream Sauce:

1. In a large non-stick skillet, melt butter over medium heat.

2. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.

3. Stir in flour and cook for 1 minute until lightly golden.

4. Gradually whisk in half and half and chicken broth.

5. Season with salt and pepper, then simmer until thickened, about 1-2 minutes.

6. Stir in Parmesan cheese and parsley, then remove from heat.

Assembling the Dish:

1. In a separate large skillet, heat olive oil over medium-high heat.

2. Add mushrooms and cook for 4-5 minutes until golden brown.

3. Add additional garlic and cook for 30 seconds.

4. Add seafood and cook for 2-3 minutes per side until cooked through.

5. Add spinach and cook until wilted, about 1 minute.

6. Add cooked ravioli and pour the garlic cream sauce over everything.

7. Gently toss to combine, adding reserved pasta water if needed for consistency.