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