Ravioli with bechamel
Preparation time
15 minutes
difficulty
easy
Cooking time
30 minutes
service
3 people
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The Ingredients
- 1 sachet of ravioli pasta (500 g)
- 5 cups of water
- 2 crushed garlic cloves
- 75 gm Baker’s Choice
- 1 cup fresh mushrooms, sliced
- 3/4 cup cooking cream
- 1 cup cheddar or parmesan cheese
- 2 teaspoons salt
- 1 teaspoon black pepper
Bechamel mix:
- 2 cups liquid milk
- 2 tablespoons white flour
- 20 gm Baker’s Choice
How to prepare
- Boil the ravioli in a saucepan with 1 teaspoon of salt and 5 cups of water. Once the ravioli is done, put it in a colander and set aside.
- In a frying pan, put 75 grams of Baker’s Choice with mushrooms and garlic, stir-fry for 2 minutes, then remove from the heat and set aside.
- In a ravioli saucepan, combine 20 g of Bakers Choice with 2 tablespoons of flour and stir until combined with butter.
- Gradually add 2 cups of milk, stirring constantly until the mixture is homogeneous, and keep stirring until you have a béchamel sauce.
- Add to the béchamel 3/4 cup of cooking cream, 1 cup of cheese (cheddar or Parmesan), 1 teaspoon of salt and 1 tablespoon of black pepper and simmer for five minutes.
- Put the mushrooms and ravioli in the béchamel sauce, stir gently, and serve.
