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Recipe Name: Adriatic Ravioli Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pasta Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Pound(s) Asparagus, fresh
1 Pound(s) Cheese ravioli, small
frozen
5 Tablespoon(s) Butter, or margarine
1 Red bell pepper, seeded and
cut into thin
2-inch-long
strips 1 cup
1/2 Pound(s) Mushrooms, thinly sliced
about 2 cups
4 Garlic cloves, peeled and
Minced
3 Tablespoon(s) Unbleached white flour
2 1/2 Cup(s) Milk
1/4 Teaspoon(s) Salt
1 Teaspoon(s) Paprika, plus additional for
Garnish
1 Tablespoon(s) Dijon mustard
1/4 Cup(s) Fresh basil, chopped
1/2 Cup(s) Romano cheese, 2 ounces
finely grated
Pepper
Finely grated Parmesan
cheese for serving
Directions:
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
<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>

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 906
Calories From Fat: 465
Total Fat: 52.7g
Cholesterol: 133.3mg
Sodium: 2694.6mg
Potassium: 1136.7mg
Carbohydrates: 54.2g
Fiber: 8.1g
Sugar: 15.7g
Protein: 56.8g


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