Ingredients :

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

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Method :

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* 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.