Food of the World - Italy "Adriatic Ravioli Yield "

Yield > 4
Keys : Pasta Brenda Vegetarian Italian Italy European Mediterranean
Ingredients :
1 lb asparagus, fresh
1 lb cheese ravioli, small,
frozen
5 tbl butter, or margarine
1 lrg red bell pepper, seeded
and cut into
1 x thin, 2-inch-long strips (1
cup)
1/2 lb mushrooms, thinly sliced
(about 2 cups)
4 lrg garlic cloves, peeled and
minced
3 tbl unbleached white flour
2 1/2 cup milk
1/4 tsp salt
1 tsp paprika, plus additional for
garnish
1 tbl Dijon mustard
1/4 cup fresh basil, chopped
1/2 cup Romano cheese, (2
ounces), finely
grated Pepper Finely grated
Parmesan cheese for cn
Method :
• 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.

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