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.