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A Recipe for
Adriatic Ravioli
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
This Recipe for Adriatic Ravioli is one of thousands in the Recipes-to-go Ethnic Cookbook.
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
If you enjoy this Adriatic Ravioli Recipe - you should enjoy the recipe collections you can find on the websites below:
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
This is a recipe for Adriatic Ravioli from the recipe cookbook of Recipes-to-go (Ethnic)
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
In Mexico we have a word for sushi: bait. |
| José Simons |
Herb Tip |
The belly rules the mind. |
| Spanish Proverb |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
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 <adamsfmle@sprintmail.com>
Recipe By : Ginny Callan, Beyond the Moon Cookbook
From: Brenda Adams <adamsfmle@sprintmaidate: Fri, 25 Oct 1996 23:38:25
~0700
Serves: 4
Adriatic Ravioli Recipe brought to you by Recipes To-Go