Cheese Ravioli-Asparagus Pie

• 2 large eggs
• 1 c. cream of asparagus soup
• 1/4 tsp. pepper (fresh crushed)
• 1 (18 oz.) pkg. frozen or fresh ravioli
• 1 c. drained plum tomatoes, chopped
• 2 Tbsp. fresh basil, chopped
• 1 1/2 c. Mozzarella cheese
• 1 c. chopped zucchini

1. Cook ravioli according to directions and drain well.
2. Heat oven to 375u0b0.
3. Grease a 9-inch pie pan.
4. Beat eggs with a fork and stir in undiluted soup.
5. Mix in pepper.
6. Stir until blended. Cover bottom of prepared pie pan with a single layer of ravioli and 1/2 of the soup mixture.
7. Top with zucchini, tomatoes, basil and Mozzarella.
8. Repeat layers, then top with the remaining 1/2 of the soup mixture.
9. Bake 45 minutes until set in the middle.
10. Cool 15 minutes before serving.

eggs, cream of asparagus soup, pepper, fresh ravioli, tomatoes, fresh basil, mozzarella cheese, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993266 (may not work)