Ravioli with Sautéed Veggies & Scallops

Ravioli, vegetables, and scallops make an exciting weeknight trio.

Chef Jackie Page, TABLE contributor, friend, and chef-owner of Jackie Kennedy Catering creates dishes full of heart and soul. It is no wonder she has become one of Pittsburgh’s sought-after culinary experts.

RAVIOLI WITH SAUTÉED VEGGIES & SCALLOPS RECIPE

INGREDIENTS

1/8 cup olive oil

6-8 scallops

16 oz package ravioli, your choice

1 package of fresh spinach

1 jar marinated artichoke hearts

1/4 cup sun-dried tomatoes

Salt and pepper to taste

INSTRUCTIONS

  1. Bring a skillet up to high heat and add a little bit of the olive oil.

  2. Sear scallops on both sides. Do not try to move the scallops until they release some liquid, since that’s how you’ll know that side is done, and you can move them without tearing them.

  3. Following directions on the package, boil the ravioli and drain.

  4. In a skillet with the remaining olive oil, add spinach, artichoke hearts, and sun-dried tomatoes. Sauté until spinach is wilted. Add ravioli and carefully toss.

RECIPE BY JACKIE PAGE / STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

Try some of TABLE’s other recipes:

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

Braised Beef Short Ribs with Cheddar Cheese Grits

Salmon with Saffron Risotto & Asparagus

Colossal Blackened Shrimp with Alfredo Sauce

Jumbo Lump Crab Cakes with Potatoes, Tomatoes & Peas

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