World Hearth Recipe Collection
Ingredients    
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ
----

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

Description
Ingredients
  • 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



Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:
 

Recipes © by their authors.
Site courtesy of wuzzle.org