| 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) | | 12 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 |
| | 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. |
|
