1 no ingredients
Directions
1 lb asparagus -- fresh
1 lb cheese ravioli -- small,
: frozen
5 TB butter -- or margarine
1 lg red bell pepper -- seeded
: and cut into
: thin, 2-inch-long strips (1
: cup)
1/2 lb mushrooms -- thinly sliced
: (about 2 cups)
4 lg garlic cloves -- peeled and
: minced
3 TB unbleached white flour
2 1/2 c milk
1/4 ts salt
1 ts paprika -- plus additional
: for
: garnish
1 TB Dijon mustard
1/4 c fresh basil -- chopped
1/2 c Romano cheese -- (2 ounces),
: finely
: grated
: Pepper
: Finely grated Parmesan
: cheese for
: serving
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
Recipe By : Ginny Callan, Beyond the Moon Cookbook
From: Brenda Adams
Servings: 4 servings
Adriatic Ravioli Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
Food historians have tracked the existence of recipes back into ancient history, at least as far back into recorded history as ancient Egypt, and quite possibly further than that. However, in the main part, these early cook books were just basic hieroglyphic or cunieform recipes for preparing food.
As we move into The time of the roman empire 25BC a man called Apicius created some documents describing recipes prepared by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Roman cooks used a good variety of spices and herbs, including a few that are still present in modern kitchens like bay, mint and parsley. Over the next few centuries, the rich families of the West competed with each other to serve up the most exotic meals, and as a consequence, the best cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 19th century that formal cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, testing, and recording recipes to help cooks of their time. By the arrival of the twentieth century, cooking publications were in great demand, mostly due to more people being able to read, more leisure time and disposable income. |
We hope you enjoy this Adriatic Ravioli recipe.
