Gorgonzola Pesto Sauce Over Ravioli, Chicken & Asparagus - cooking recipe

Ingredients

1 large chicken breast, cut into small pieces
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 refrigerated pesto with pine nuts
1/4 - 1/2 cup white wine (or substitute chicken broth)
1/4 cup gorgonzola, crumbled

Preparation

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.