Shelly's Recipe

RAVIOLI AND SCALLOPS FRESCO

Category: Pasta - Seafood

1 (9 oz) pkg refrigerated beef ravioli, prepared according to pkg directions
1 tbsp olive oil
1 small carrot, cut into thin strips
1/2 cup thinly sliced onion or leeks
12 oz bay scallops
1 (7 oz) container refrigerated basil pesto
1 (15 oz) jar marinara sauce, warmed

Heat oil in a large skillet. Add vegetables and cook until crisp-tender. Remove from skillet and keep warm. Add scallops, cook, stirring frequently, until no longer translucent. Drain. Stir in pesto. Ladle sauce onto 4 serving plates. Top with pasta then vegetables and scallop mixture. Serves 4