INGREDIENTS
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)
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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)
Salt
Fresh grated pepper