Beyond the Moon- Adriatic Ravioli

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I finally have the cookbook of the week. Here is my first post. More to

come. Jamie

 

* Exported from MasterCook *

 

Adriatic Ravioli

 

Recipe By : Beyond The Moon-Ginny Callan

Serving Size : 4 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fresh asparagus

1 pound frozen small cheese ravioli

5 tablespoons butter or margarine

1 large red bell pepper -- seeded and cut into

thin, 2-inch-long strips

 

1/2 pound mushrooms -- thinly sliced

(about 2 cups)

4 large garlic cloves -- peeled and minced

3 tablespoons unbleached white flour

2 1/2 cups milk

1/4 teaspoon salt

1 teaspoon paprika plus additional for garnish

1 tablespoon Dijon mustard

1/4 cup chopped fresh basil

1/2 cup finely grated Romano cheese (2 ounces)

Pepper

Finely grated Parmesan cheese for serving

 

1. 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.

2. Begin cooking the ravioli, stirring occasionally.

3. 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.

4. 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.

5. 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.

 

 

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