Mushroom Ravioli with Rock Shrimp & Bay Scallops

I had a version of this meal at a seafood restaurant a few months ago and wanted to re-create it at home. Mushrooms and shellfish aren't a common flavor pairing, but the lobster-esque flavor and texture of the rock shrimp, the sweetness of the scallops, and the earthiness of the porcini mushroom ravioli really work well together. The white wine butter sauce lightly coats the seafood and ravioli and ties the whole thing together. Since there's only a few ingredients, it's important to use fresh seafood and a high-quality, fresh ravioli.


Related Recipes:
- Butternut Squash Ravioli with Bay Scallops & Shrimp
- Seafood & Meyer Lemon Fettuccine
- Cheese Ravioli with Creamy Corn Sauce


Mushroom Ravioli with Rock Shrimp & Bay Scallops:

• Bring a large pot of water to a boil and cook one package of porcini mushroom ravioli* until two minutes before al dente. 
• Meanwhile, heat 1 tbsp. olive oil and 2 whole garlic cloves in a skillet.
• Add 1 c. white wine and let it reduce by half (about 4-5 minutes).
• Whisk in 1/2 stick cold butter and season the sauce with salt and pepper.
• Add 1/2 lb. rock shrimp and 1/2 lb. bay scallops. Cook for 2-3 minutes.
• Add the raviolis and 1/4 c. pasta cooking liquid to the skillet.
• Toss ravioli in the sauce for 1-2 minutes.
• Divide onto plates and serve with freshly torn basil leaves.

Serves two
*I got mine from the fresh pasta aisle at Whole Foods.