Adriatic Ravioli

Title:
Adriatic Ravioli

Yield:
4 Servings

Categories:
Brenda,
Pasta,
Vegetarian




Ingredients:





     1 lb Asparagus; fresh


     1 lb Cheese ravioli; small,


          -frozen


     5 tb Butter; or margarine


     1 lg Red bell pepper; seeded and


          -cut into thin, 2-inch-long


          -strips (1 cup)


   1/2 lb Mushrooms; thinly sliced


          -(about 2 cups)


     4 lg Garlic cloves; peeled and


          -minced


     3 tb Unbleached white flour


 2 1/2 c  Milk


   1/4 ts Salt


     1 ts Paprika; plus additional for


          -garnish


     1 tb Dijon mustard


   1/4 c  Fresh basil; chopped


   1/2 c  Romano cheese; (2 ounces),


          -finely grated


          Pepper


          Finely grated Parmesan


          -cheese for serving






 Put a large pot of water on to boil. Snap off and discard the tough


 asparagus ends, and cut the stalks into 1-inch pieces. You will have about


 3 cups of asparagus. Steam until barely tender, 6 to 8 minutes, and set


 aside.


 


 Begin cooking the ravioli, stirring occasionally.


 


 Melt 1 tablespoon of the butter in a skillet over medium heat. Saute' the


 red pepper, mushrooms, and garlic until tender, 3 to 4 minutes. Remove the


 pan from the heat.


 


 Melt the remaining 4 tablespoons butter in a large, heavy saucepan over


 medium heat. Whisk in the flour, and let it cook for a minute or two.


 Slowly pour in the milk, whisking constantly until thickened, about 3 to 5


 minutes.


 


 Add the salt, paprika, mustard, basil, Romano cheese, and pepper to taste


 stirring until the cheese is melted. Reduce the heat to very low, and stir


 in the sauteed vegetables.


 


 When the ravioli is tender and begins to float , after about 10 to 12


 minutes, drain it well, and transfer it to a large serving bowl.


 


 Pour on the sauce, and toss gently.  Garnish with paprika, and serve with


 Parmesan on the side.


 


 Tender ravioli, asparagus, and mushrooms tossed with a Dijon and basil


 cheese sauce make for this elegant entree, named for Italy's beautiful


 Adriatic coast. 4 servings


 


 Ginny Callan, Beyond The Moon Cookbook, more vegetarian recipes from the


 author of Horn of the Moon cookbook Adapted for Mastercook software by


 Brenda Adams 


 Recipe By     : Ginny Callan, Beyond the Moon Cookbook


 


 Posted to MC-Recipe Digest V1 #259


 


 Date: Fri, 25 Oct 1996 23:38:25 -0700


 


 From: Brenda Adams