Gorgonzola Pesto Sauce over Ravioli, Chicken & Asparagus

Recipe by PSU Lioness
READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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