Ravioli, vegetables, and scallops make an exciting weeknight trio in this dinner recipe created by Chef Jackie Page, TABLE contributor, friend, and chef-owner of Jackie Kennedy Catering. Chef Jackie crafts 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
1/8 cup olive oil
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
Bring a skillet up to high heat and add a little bit of the olive oil.
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.
Following directions on the package, boil the ravioli and drain.
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:
Don’t miss a single delicious thing:
Subscribe to TABLE Magazine here!