Comments: Serve over cheese ravioli

1	small head	garlic, roasted
1		red bell pepper, roasted
2		plum tomatoes
2	tablespoons	olive oil
4	ounces	mushrooms, chopped
		Salt and pepper to taste
		Reserved spinach from filling
1/2	cup	dry vermouth
2	cups	cream
1	tablespoon	dried or fresh basil
		Freshly shredded or grated Romano cheese for garnish

• Roast the garlic and pepper. Cut the tomatoes in half and place under the broiler with the peppers. Turn once to brown both sides. (Can be prepared several hours before use.) Thinly slice the peppers and tomatoes. Heat a 10-inch skillet over medium-high heat. Add the oil. When hot, add the mushrooms and sauté until well browned. Add the garlic, peppers, tomatoes, reserved spinach, salt and pepper. Sauté another minute. Pour in the vermouth and cook until slightly reduced, about 1 minute. Remove pan from heat and proceed to cook the ravioli.
• To finish, return the sauce to a hot burner. Heat quickly, then pour in the cream. Cook until slightly reduced. Add the basil. Taste for seasoning. Pour the sauce over the ravioli. Sprinkle with Romano cheese and serve immediately.