Recipe - Adriatic Ravioli

1 pound Asparagus; fresh
1 pound Cheese ravioli; small,
frozen
5 tablespoon Butter; or margarine
1 lg Red bell pepper; seeded and
cut into thin, 2inchlong
strips (1 cup)
One half pound Mushrooms; thinly cut or sliced up
(about 2 cups)
4 lg Garlic cloves; peeled and
minced
3 tablespoon Unbleached white flour
2 One half cup Milk
One fourth teaspoon Salt
1 teaspoon Paprika; plus additional for
garnish
1 tablespoon Dijon mustard
One fourth cup Fresh basil; chopped
One half cup 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 1inch 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 adamsfmle@sprintmail.com
Recipe By : Ginny Callan, Beyond the Moon Cookbook

Posted to MCRecipe Digest V1 #259

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

From: Brenda Adams adamsfmle@sprintmail.com