1 pound of Asparagus, fresh 1 pound of Cheese ravioli, small, 5 tablespoons of butter or margarine 1 large Red bell pepper, seeded and chopped 1/2 pound of mushrooms, thinly sliced 4 large Garlic cloves, peeled 3 tablespoons of unbleached white flour 2 1/2 cups of milk 1/4 teaspoon of salt 1 teaspoon Paprika + plus additional for garnish 1 tablespoon of Dijon mustard 1/4 cup of fresh basil, chopped 1/2 cup of Romano cheese, (2 ounces), Pepper Finely grated Parmesan
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. Sauté 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 sautéed 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 MC-Recipe Digest V1 #259 Date: Fri, 25 Oct 1996 23:38:25 -0700 From: Brenda Adams <adamsfmle@sprintmail.com>
