Thursday, February 19, 2015

Ravioli with Fennel and Asparagus


1 container Buitoni Ravioli, Four Cheese, cooked according to package
2 c. chopped fresh asparagus
1/2 fennel bulb, cored, and thinly sliced
2 tsp. garlic salt
1/2 tsp. fresh cracked pepper
1 medium size tomato, diced
1 1/2 Tbs. margarine
2 eggs, cooked over-medium
1 c. shredded Asiago cheese (or Parmesan, Fontina, etc., a sharper cheese)

Spray a medium size pan with non stick cooking spray. Set to medium heat, and add the asparagus and fennel. Cook for 5-7 minutes, stirring frequently, until the fennel gets slightly caramelized and the asparagus is cooked.Season with the garlic salt and pepper. Stir in the cooked ravioli and margarine. Stir everything together until the butter is melted and the pasta is hot again. Divide among two plates, and sprinkle with the tomato and shredded cheese. Top with an egg and sprinkle a small amount of cheese on top of the egg.

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