- 1 (9 ounce) package BUITONI® Classic Beef Ravioli, prepared according to package directions
- 1 tablespoon extra virgin olive oil
- 1 small carrot, cut into thin strips
- 1 small white turnip, cut into thin strips
- 1/2 cup thinly sliced leek (white portion only)
- 12 ounces bay scallops
- 1 (7 ounce) container BUITONI® Refrigerated Pesto with Basil
- 1 (15 ounce) container BUITONI® Refrigerated Marinara Sauce, warmed
- 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; cook, stirring frequently, until no longer translucent. Drain. Stir in pesto.
- Ladle sauce onto four serving plates. Top with pasta, vegetables and scallop mixture.