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Raciónes: 10

Ingredientes

Cost per serving $2.17 view details
  • 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

Direcciones

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

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Nutrition Facts

Amount Per Serving %DV
Serving Size 384g
Recipe makes 10 servings
Calories 309  
Calories from Fat 130 42%
Total Fat 14.73g 18%
Saturated Fat 8.95g 36%
Trans Fat 0.0g  
Cholesterol 86mg 29%
Sodium 663mg 28%
Potassium 590mg 17%
Total Carbs 26.85g 7%
Dietary Fiber 1.5g 5%
Sugars 14.97g 10%
Protein 18.0g 29%
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