We made ravioli with a variety of fillings during the pasta section of our cooking class in March.  It was one of my favorite classes, and I lagged behind much later than any other night in order to finish making several batches of ravioli.  I sampled a few that night, but most of the ravioli were sealed in freezer-safe bags and labeled for later use on “rainy days” when I didn’t feel like cooking.

Yesterday was one of those days.  Not literally rainy — there wasn’t a cloud in the sky and the thermometer threatened to hit 100°F for most of the day — but figuratively so: busy, squeezed for time, and lacking any desire to cook something original or time consuming, although I needed a solid meal.

I pulled out a batch of frozen shrimp ravioli and set the water to boil.  Meanwhile, I fried an egg and sautéed some fresh asparagus.  Five minutes later I was in business — steaming homemade ravioli drizzled with olive oil and a thick balsamic glaze heaped atop bright green asparagus dusted with sea salt and crowned with a gorgeously runny fried egg.  Just the ticket.