2 Print View Full Screen Save

Ravioli and Scallops Fresco

Ravioli and Scallops Fresco
Makes:
4
Prep Time:
10
minutes
Total Time:
20
minutes
based on
1 reviews
Ravioli stuffed with four delicious cheeses combines with crisp-tender root vegetables and delicate scallops for an elegant, easy meal. A pool of marinara sauce showcases the pesto-tinged pasta.

In this recipe:



Store Locator

Ingredients:

  • 1 package BUITONI Refrigerated Four Cheese Ravioli (9 oz.), 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 container BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • 1 container BUITONI Refrigerated Marinara Sauce (15 oz.), warmed

Directions:

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 to empty skillet; cook, stirring frequently, until no longer translucent. Drain. Stir in pesto.

LADLE sauce onto four serving plates. Top with pasta, vegetables and scallop mixture.



Reviews:

Review This Recipe
  •  Star(s)

    Easy and Tasty

    Debbie Drown from Ellicott City, Maryland

    I served this recipe to company and everyone enjoyed it. I substituted chicken and proscuitto tortellini for the beef ravioli and it was delicious. I would recommend telling others to heat the pesto or bring it to room temp before adding to the pasta. Also, be sure the veggies are good and hot before serving. Easy to make and it looks beautiful on the plate. Served it with greens, pear, walnut and avocado salad with champagne dressing. Yummy!

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 590
  • Calories from Fat: 310
  • Total Fat: 34g (53% of DV)
  • Saturated Fat: 7g (35% of DV)
  • Cholesterol: 75mg (24% of DV)
  • Sodium: 1260mg (53% of DV)
  • Carbohydrates: 42g (14% of DV)
  • Dietary Fiber: 5g (20% of DV)
  • Sugars: 10g
  • Protein: 29g
  • Vitamin A: 45% of DV
  • Vitamin C: 20% of DV
  • Calcium: 35% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

Ravioli and Scallops Fresco

Ingredients

  • 1 package BUITONI Refrigerated Four Cheese Ravioli (9 oz.), 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 container BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • 1 container BUITONI Refrigerated Marinara Sauce (15 oz.), warmed

 

Directions

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 to empty skillet; cook, stirring frequently, until no longer translucent. Drain. Stir in pesto.

LADLE sauce onto four serving plates. Top with pasta, vegetables and scallop mixture.


Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

add to my recipe box

Ravioli and Scallops Fresco

Add to Folder Cancel

recipe added successfully!

Ravioli and Scallops Fresco was added to your  folder.

Close

share with your friends

Ravioli and Scallops Fresco