Adriatic Ravioli
| Yield: | 4 Servings |
| Categories: | Vegetarian, Pasta |
| 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 |
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