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Italian   -   Mushroom Ravioli With Beet And Tomato Puree   adapted from Vegetarian Pasta by Marlena Spieler

  • 1 Large Beet -- cooked
  • 1 Can Diced Tomatoes -- finely chopped
  • 1 Small Onion -- finely chopped
  • 5 Ounces Half And Half
  • 1 Lemon Lemon Juice
  • Salt And Pepper -- to taste
  • 12 Ounces Mushroom Stuffed Ravioli
  • 2 Ounces Butter
  • 4 Ounces Gorgonzola Cheese -- crumbled
  • 10 Leaves Basil -- finely chopped
Directions Dice the beet and combine with tomatoe and onion in a blender. Blend until smooth, then add cream and continue to blend until well mixed. Season with lemon juice, salt and pepper. Pour into a saucepan. Heat the sauce for 5 minutes. Remove from heat. Cook pasta as directed. Toss pasta with butter, then with sauce. Serve sprinkled with cheese and basil.
Serves 4
Time to Make 0:00

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