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Ravioli and Scallops Fresco

SUBMITTED 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

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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Nutritional Information
Ravioli and Scallops Fresco

Servings Per Recipe: 4

Amount Per Serving

Calories: 609

  • Total Fat: 31.7g
  • Cholesterol: 77mg
  • Sodium: 1292mg
  • Total Carbs: 50.3g
  •     Dietary Fiber: 6.2g
  • Protein: 29g

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