INGREDIENTS
9 ozs
cheese ravioli
1 large clove
garlic
1 cup
heavy cream
1/4 cup
parmigiano reggiano
2 servings
bell pepper
2 servings
salt
1/4 lb
scallops
4 ozs
shiitake mushrooms
1/4 lb
shrimp
3 ozs
spinach
1/4 cup
vegetable broth
1 Tbsp
vegetable oil
1/2 tsp
worcestershire sauce