Cacio e Pepe Ravioli with Seared Scallops and Greens

• 1 lb The Fresh Market Five Cheese Ravioli
• 16 large The Fresh Market sea scallops, patted dry
• 1 cup fresh peas (shelled)
• 1 pound asparagus, thinly sliced on the bias
• 2 lemons, zested and juiced
• 5 tablespoons The Fresh Market Italian Extra Virgin Olive Oil, divided
• 1 teaspoon The Fresh Market Italian White Wine vinegar
• 3/4 cup Parmigiano Reggiano, finely grated (plus more to serve)
• 1 1/2 teaspoons sea salt, +/- to taste
• 1/2 teaspoons freshly cracked black pepper

1. Blanch the vegetables. Bring a large pot of salted water to a boil. Add peas and asparagus and blanch for 1- 2 minutes until bright green and just tender. Scoop out with a slotted spoon into a bowl of ice water to stop the cooking, then drain well. Keep the pot of water at a boil for the ravioli.

2. Cook the ravioli in the same boiling water according to package directions, until tender. Reserve 1/4 cup pasta water, then drain the ravioli gently so they don't tear.

3. Sear the scallops. Begin by season lightly with 1.5 teaspoons sea salt the dry scallops. Heat 2 tbsp of the extra virgin olive oil, divided in a large skillet over high heat until shimmering. Add scallops in a single layer, without crowding, and sear undisturbed for 4 minutes, until beautifully golden. Flip and sear 1-2 minutes more, until just opaque in the center. Remove to a plate.

4. In a large bowl, gently toss the drained ravioli with the blanched peas and asparagus, the zest and juice of the lemons, the remaining extra virgin olive oil, divided, white wine vinegar, and a splash of reserved pasta water if needed to loosen. Season to taste with sea salt and freshly cracked black pepper.

5. Divide the ravioli and vegetables among 4 shallow bowls. Top each with 4 seared scallops and finish with Parmigiano Reggiano. Serve immediately.

Recipe developed by Chef Anna Rossi @annarossiofficial