Gorgonzola Pesto Sauce over Ravioli, Chicken & Asparagus
- Reviews 1
Ready In: 45 mins
Serves: 2
Ingredients
- 1 large chicken breast, cut into small pieces (the original was served with scallops)
- 2 tablespoons olive oil
- 10 pieces of frozen ravioli, any variety (I used spinach ricotta)
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 8 fresh asparagus, stalks cut into 1-inch long pieces
- 3 sun-dried tomatoes, diced
- 1 large fresh tomato, diced
- 2 tablespoons pesto sauce
- 1⁄4-1⁄2 cup white wine (or substitute chicken broth)
- 1⁄4 cup gorgonzola, crumbled
Directions
- Heat 2 tbsp olive oil over medium heat. When heated, saute chicken until no longer pink. Remove from pan and set aside.
- Cook ravioli according to package directions (or make your own according to your favorite recipe). When cooked, heat 2 tbsp olive oil over medium heat. When heated, fry ravioli until golden on both sides. Remove from pan and set aside.
- Heat 2 tbsp olive oil over medium heat in a large pan (I used a wok). When heated, add asparagus and saute about 5 minutes.
- After sauteing asparagus, add sun-dried tomatoes, regular tomatoes and pesto. Cook approximately 10 minutes until the asparagus feels crisp/tender when poked with a fork.
- When asparagus is crisp/tender, add the white wine. Add more or less depending on how thick you want the sauce to be.
- Let cook for approximately 5 minutes or until wine reduces by about a quarter.
- After the wine has reduced, remove the pan from the heat. Gently stir in the Gorgonzola cheese and chicken.
- Place 5 ravioli on each plate and spoon the Gorgonzola mixture over it just before serving.
- Serve with garlic bread and fresh salad.
- You can also substitute scallops or shrimp (or both!) for the chicken.
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