Mushroom-filled ravioli over parsley-basil sauce 02-cc

Yield: 4 servings

Measure Ingredient
Continued from part one

9. Meanwhile, prepare Parsley-Basil Sauce (recipe follows). To cook ravioli, bring 3 or 4 inches water to boiling in a 5-quart kettle.

Add oil and then half the ravioli, and cook 4 to 5 minutes (longer if ravioli were refrigerated) or until the pasta is just tender. With slotted spoon, remove ravioli; drain well and place on tray. Repeat with the remaining ravioli

10. To serve, cover warm serving plates with a thin layer of sauce; for appetizers, arrange 3 ravioli over sauce and garnish with some slivered dried tomatoes, if desired. Pass around any extra sauce to serve with Ravioli

Parsley-Basil Sauce: In heavy 2-quart saucepan, melt ⅓ C butter over medium heat. Add 2 cloves garlic, finely chopped, and saute just until golden. Stir in ⅓ C unsifted all-purpose flour, ½ t salt, and ¼ t ground black pepper; cook until bubbly. Gradually stir in 1¼ C chicken broth and heat to boiling, stirring constantly. Stir in 1 C milk until well combined. Remove sauce from heat; pour into blender. Add 2 C lightly packed fresh Italian parsley leaves and 1 C lightly packed fresh basil leaves. Blend until sauce turns green and herbs are ground, stopping blender frequently to scrape container.

Return sauce to saucepan; heat over low heat just until hot. Do not boil. Stir in ½ C grated Parmesan cheese and keep warm.

Makes 8 appetizer or 4 main dish servings.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary Submitted By LAWRENCE KELLIE On 03-17-95

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