Ravioli and Scallops Fresco

Nutritional Information

Serving size: 1/4

Servings per recipe: 4

  • Calories 590
  • Calories from Fat 310
  • Total Fat 34g 53%
  • Saturated Fat 7g 35%
  • Cholesterol 75mg 24%
  • Sodium 1260mg 53%
  • Carbohydrates 42g 14%
  • Dietary Fiber 5g 20%
  • Sugars  10g
  • Protein 29g
  • Vitamin A 45%
  • Vitamin C 20%
  • Calcium 35%
  • Iron 15%

Ravioli and Scallops Fresco

BUITONI® Ravioli and Scallops Fresco

Prep: Min

Total: Min

Serves: 4

Ravioli stuffed with four delicious cheeses combines with crisp-tender root vegetables and delicate scallops for an elegant, easy meal. A pool of marinara sauce showcases the pesto-tinged pasta.

 Four Cheese Ravioli
 Pesto with Basil  (7 oz.)
Nutritional Facts



HEAT oil in large skillet over medium-high heat. Add carrot, turnip and leek; cook, stirring occasionally, until vegetables are crisp-tender. Remove vegetables from skillet; keep warm. Add scallops to empty skillet; cook, stirring frequently, until no longer translucent. Drain. Stir in pesto.

LADLE sauce onto four serving plates. Top with pasta, vegetables and scallop mixture.