Ravioli with Asparagus, Truffle Oil and Egg

by | May 30, 2015 | Blog, From the Kitchen | 0 comments

This is a combination of many recipes and meals Chip and I have eaten over the years.  Try it and feel free to add/edit with the things you enjoy.

Ingredients

Fresh Ravioli.  I purchased Lemon Asparagus ravioli from my local Coop.  This particular yummy-ness came from Vermont Fresh Pasta in Proctorsville, VT

Asparagus- a healthy amount, maybe a pound

Truffle Oil to drizzle and coat

Pat of butter, or more if you can afford to consume it!

1-2 Large Eggs

Parmesan Cheese to sprinkle

Lemon slices to garnish

OK Let’s do it

Begin by cutting the asparagus down the middle, and then in smaller pieces.  It should look almost shaved.  Blanch or boil, your preference, for a few minutes until the color changes.  Salt the water for a sec, then remove and drain.

Bring a pot of salted water to a boil.  Cook the ravioli per the directions provided. Drain and keep warm.

Now, add  butter to a non stick skillet. Toss the previously cooked asparagus.  Remove and set aside.

Add the truffle oil to the same skillet and fry the eggs.  Either sunny-side or over easy, whatever your preference.

Ok time to put it together.  Place the ravioli on the plate, add a generous amount of asparagus.  Then finally place the fried egg on top and sprinkle with cheese.  Garnish with lemon.

mmmm. Good.

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KarenHello and welcome.
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