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A Recipe for
Adriatic Ravioli
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
This Recipe for Adriatic Ravioli is one of thousands in the Recipes-to-go Ethnic Cookbook.
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
If you enjoy this Adriatic Ravioli Recipe - you should enjoy the recipe collections you can find on the websites below:
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
This is a recipe for Adriatic Ravioli from the recipe cookbook of Recipes-to-go (Ethnic)
I eat merely to put food out of my mind. |
| N.F. Simpson |
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
Food Tip |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
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