Ravioli, vegetables, and scallops make an exciting weeknight trio in this dinner recipe by Jackie Page. Jackie’s recipes are full of heart, cooked with a real sense of love and care that comes through in the rich flavors and decadent seasoning. This recipe uses things you most likely already have in your kitchen (with the exception of scallops, unless you’re a real seafood buff). But once you try it, this Ravioli with Veggies & Scallops will become a weeknight staple in your household.
Tips for Cooking Scallops
Intimidated by cooking scallops? You’re not alone. If you also just aren’t into seafood, you can leave them out of and just make ravioli with sautéed veggies. But it’s a fun new challenge if you’re up for it. You’ll want to pat them dry before using them, even those labeled “dry scallops.” Once you put them in the pan to sear, don’t overcrowd the pan with them: make sure they’re spaced out. Combine this with the ravioli, and you’ll have a restaurant-worthy meal in no time. For another take on this recipe, try our Summer Vegetable Sauté with Ravioli.
Ravioli with Sautéed Veggies & Scallops
Description
An easy meal with all your favorite ingredients.
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
- 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 Franklin
Photography by Dave Bryce
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