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Ravioli and Scallops Fresco

By: Buitoni, courtesy of meals.com  
"Perfectly al dente ravioli combines with crisp-tender root vegetables and delicate scallops for an elegant, easy meal. A pool of marinara sauce showcases the pesto-tinged pasta. Serve with a tossed green salad, warm breadsticks and Nestea on ice."

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Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (9 ounce) package BUITONI® Classic Beef Ravioli, prepared according to package directions
  • 1 tablespoon extra virgin olive oil
  • 1 small carrot, cut into thin strips
  • 1 small white turnip, cut into thin strips
  • 1/2 cup thinly sliced leek (white portion only)
  • 12 ounces bay scallops
  • 1 (7 ounce) container BUITONI® Refrigerated Pesto with Basil
  • 1 (15 ounce) container BUITONI® Refrigerated Marinara Sauce, warmed

Directions

  1. Heat oil in large skillet over medium-high heat. Add carrot, turnip and leek; cook, stirring occasionally, until vegetables are crisp-tender. Remove vegetables from skillet; keep warm. Add scallops; cook, stirring frequently, until no longer translucent. Drain. Stir in pesto.
  2. Ladle sauce onto four serving plates. Top with pasta, vegetables and scallop mixture.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 609 | Total Fat: 31.7g | Cholesterol: 77mg

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