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Ravioli with bechamel

Preparation time

15 minutes



Cooking time

30 minutes


3 people


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

  1. 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.
  2. 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.
  3. In a ravioli saucepan, combine 20 g of Bakers Choice with 2 tablespoons of flour and stir until combined with butter.
  4. Gradually add 2 cups of milk, stirring constantly until the mixture is homogeneous, and keep stirring until you have a béchamel sauce.
  5. 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.
  6. Put the mushrooms and ravioli in the béchamel sauce, stir gently, and serve.