Adriatic Ravioli
Grrrrrgh!
Course : Ravioli
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         asparagus -- fresh
   1      pound         cheese ravioli -- small, frozen
   5      tablespoons   butter -- or margarine
   1      large         red bell pepper -- seeded and cut into
   1      thin          -- 2-inch-long strips
                        -- (1 cup)
     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           fresh basil -- chopped
     1/2  cup           romano cheese -- (2 ounces), finely
                        grated
                        -- pepper
                        -- finely grated
                        -- parmes
 

Preparation:

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 serv