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Saturday, November 22, 2008

Ravioli Plus

1 (1 pound bag) mini frozen ravioli
1/4 cup olive oil
1 medium white onion, thinly sliced
1 cup tomatoes, chopped
1 cup asparagus tips, steamed

2 cup shredded rotisserie chicken
Salt and freshly ground black pepper
1 tablespoons basil
Grated Parmesan
1 cup jarred tomato sauce
Cook ravioli according to package instructions.

In a medium saute pan over medium heat add 2 tablespoons olive oil. When oil is hot add onions and cook, stirring occasionally until onions release their natural sugar and become golden brown, about 20 minutes.
To the onions add, the tomatoes, asparagus, 1/2 the ravioli, 1/2 the chicken, salt, pepper and remaining olive oil and saute until all ingredients are heated through. Garnish with 1/2 the basil and some Parmesan cheese.
Saute remaining chicken with tomato sauce and remaining ravioli. Cook until sauce is hot and chicken

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