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Ravioli and Scallops Fresco 0 This looks Yummy!

  • 10minutes

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Source: www.meals.comReport recipe

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Ingredients Jump to Instructions ↓

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

Instructions Jump to Ingredients ↑

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

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