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1-10 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 4 |
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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
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Contributor: pasta bible
Florentine ravioli (no pasta!) - nudi Spoon the ricota into a large coffee filter set in a strainer and drai
n for
1 hour.
Bring a large pot of salted water to a boil. Add the spinach and cook for
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Drain the spinach thoro
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Mushroom ravioli with basil pesto cream 1. Bring water to boil.
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