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
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:
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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Writer Stephen Treffinger shares the story behind his book, James Huniford: At Home. Photo by Matthew Willams.