Adriatic Ravioli Recipe

Name: Adriatic Ravioli Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb asparagus, fresh; 1 lb cheese ravioli, small, frzn; 5 Tbsp. butter, or possibly margarine; 1 lrg red bell pepper, seeded and cut into; 1 x thin, 2-inch-long strips (1 c.); 1/2 lb mushrooms, thinly sliced; (about 2 c.); 4 lrg garlic cloves, peeled and chopped; 3 Tbsp. unbleached white flour; 21/2 c. lowfat milk; 1/4 tsp salt; 1 tsp paprika, plus additional for; garnish; 1 Tbsp. Dijon mustard; 1/4 c. fresh basil, minced; 1/2 c. Romano cheese, (2 ounces), finely; grated Pepper Finely grated Parmesan cheese for; cn

Servings: persons

1 lb asparagus, fresh
1 lb cheese ravioli, small, frzn
5 Tbsp. butter, or possibly margarine
1 lrg red bell pepper, seeded and cut into
1 x thin, 2-inch-long strips (1 c.)
1/2 lb mushrooms, thinly sliced
(about 2 c.)
4 lrg garlic cloves, peeled and chopped
3 Tbsp. unbleached white flour
21/2 c. lowfat milk
1/4 tsp salt
1 tsp paprika, plus additional for
garnish
1 Tbsp. Dijon mustard
1/4 c. fresh basil, minced
1/2 c. Romano cheese, (2 ounces), finely
grated Pepper Finely grated Parmesan cheese for
cn

1
Put a large pot of water on to boil.
2
Snap off and throw away the tough asparagus ends, and cut the stalks into 1-inch pcs.
3
You will have about 3 c. of asparagus.
4
Steam till barely tender, 6 to 8 min, and set aside.
5
Begin cooking the ravioli, stirring occasionally.
6
Heat 1 Tbsp.
7
of the butter in a skillet over medium heat.
8
Saute/fry' the red pepper, mushrooms, and garlic till tender, 3 to 4 min.
9
Remove the pan from the heat.
10
Heat the remaining 4 Tbsp.
11
butter in a large, heavy saucepan over medium heat.
12
Whisk in the flour, and let it cook for a minute or possibly two.
13
Slowly pour in the lowfat milk, whisking constantly till thickened, about 3 to 5 min.
14
Add in the salt, paprika, mustard, basil, Romano cheese, and pepper to taste stirring till the cheese is melted.
15
Reduce the heat to very low, and stir in the sauteed vegetables.
16
When the ravioli is tender and begins to float, after about 10 to 12 min, drain it well, and transfer it to a large serving bowl.
17
Pour on the sauce, and toss gently.
18
Garnish with paprika, and serve with Parmesan on the side.
19
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.
20
4 servings.

1328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb asparagus, fresh, 1 lb cheese ravioli, small, frzn, 5 Tbsp. butter, or possibly margarine, 1 lrg red bell pepper, seeded and cut into, and more.

Yes, Adriatic Ravioli Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!