would scallops/shrimp/clams/fish ho well with mushroom ravioli?

I think clam and mushroom ravioli sounds good! Served with a miso butter or browned thyme butter.

I would consider seafood with seafood....a fish stuffed ravioli, with a shrimp sauce over. You want to add a Nawlin's twist with sausage, you can put either in the ravioli, or in the sauce. Leave the mushrooms for another day - or for an appetizer...mixed wild mushrooms in a cream sauce on toast points or crostini.
Another good mushroom appetizer is to stir fry some assorted mushrooms (at least 3 varieties) and pop a pouched egg on top. Let your guests cut open the egg and the yolk becomes the sauce. Yummmm.

Well thanks everyone. I stuck with the original list.. love it.. (I Thom I'll even post my first recipe).. I was just pondering a new twist.. thanks for the feedback. Scallops as the date of the meal tomorrow! Have a nice night.

Sorry, I think I missed your actual question. All those ingredients for the ravioli sound terrific as is. Is it just that you're a little tired of making this dish? If that's the case, what about doing some simply prepared scallops... or anything that interests you... as a first course?

sbf-ct, I love all those ingredients (nice ideas for a ravioli meal) but I think they would overwhelm scallops because they're delicate but also very... trying to find the right word... *specific* in flavor. They just don't stand up to too many other competing flavors. And considering the price, if I had scallops, they would be the divas at dinner.

Well, I was hoping to add a new twist to a dish that is mushroom ravioli with sauteed garlic, mushrooms, asparagus, kalamatas, grape or sundries tomatoes with andouille sausage.... All tossed in olive oil with a bit of parmesan... But it sounds like thescallops might not be the answer . Other suggestions?

Well, I was hoping to add a new twist to a dish that is mushroom ravioli with sauteed garlic, mushrooms, asparagus, kalamatas, grape or sundries tomatoes with andouille sausage.... All tossed in olive oil with a bit of parmesan... But it sounds like thescallops might not be the answer . Other suggestions?

Well now I want to hear the joke. "Said the scallop to the mushroom..." ?

I'm going to skip over a seriously bad joke I could make and go straight to the problem. The seafoods you've named don't really match up well. It sounds like "surf and turf" gone wrong. To echo ChefJune's thought, which is more important to you in this meal; the ravioli or the seafood? I can think of matching up mushrooms in something like a Japanese dashi broth but I don't see the ravioli as a good fit.

Yes, but as ChefJune mentions, more info would be helpful. Without knowing more, you could poach some "light" fish (nothing oily or dark), or shellfish, in a vegetable broth... place the cooked ravioli in the bottom of a wide bowl, spoon fish / shellfish over, spoon a little of the veg broth over all. (You don't want it all swimming in liquid like a soup.)

Depends...do you mean as separate courses? Sure! Or, as ChefJune said, mushrooms and scallops are friends, so there could be a marriage there. Clams or shrimp and mushrooms, maybe not so much..

Mushrooms have a very "take over" flavor. Many fish have very delicate flavor, so you'd need to be more specific. Scallops and mushrooms go well together, but maybe not as many mushrooms as in ravioli?

What kind of dish/meal did you have in mind?

Does nothing for me alas.