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+ servings

Pea & Mascarpone Ravioli with Seared Scallops & Asparagus Tips

A fresh summer dish with bright and flavorful vegetables. SKU #43342
Course Main Course
Cuisine Italian
Servings 2


  • 8-10 Sea Scallops
  • 1 Fire Roasted Red Pepper (Jar or Fresh)
  • 1 Cup Oyster Mushrooms
  • 1 Bunch of Asparagus
  • 2 Tbsp Olive Oil
  • 10-12 Pea & Mascarpone Ravioli
  • 1 Sprig of Thyme
  • Salt & Pepper


  • Cut asparagus tips. Chop fire roasted red pepper into 1½" strips. Cut oyster mushrooms into similar size pieces, keeping them mostly large whole pieces.
  • Sear scallops and set aside.
  • Add oil to sauté pan and sauté mushrooms until tender. Add asparagus tips and red pepper. Season with salt and pepper.
  • Separately cook Ravioli. Bring 4 quarts of water to a rolling boil, add ravioli and cook until internal temperature reaches 165° F or approx. 4-4½ minutes.
  • Fold in ravioli with the vegetable mix.
  • Gently fold in scallops and plate.
  • Garnish with black pepper and fresh thyme.
Keyword asparagus, Mascarpone, medium square, Pea, scallops, Summer
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