Roasted Asparagus and White Cheddar Béchamel with Hazelnut-crusted Ravioli

Serves: 4

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free

For this recipe I have used a combination of delightful Seattle cheeses. Beecher’s Flagship cheese and their Smoked Flagship are both produced in a time-honored tradition resembling the original cheddars of Great Britain. Although these delicious cheeses make this recipe decadent, you may use just about any flavorful, semi-firm cheese you love. Come and visit any of our stores and we’ll be happy to guide you through our amazing selection!

Ingredients

For the Béchamel

For the asparagus

For the ravioli

Preparation

Béchamel

In a saucepan over medium heat, melt the butter and add the flour. (This we shall henceforth refer to as a “roux.”) Cook, stirring, for about 2 to 3 minutes, or until the roux is sizzling hot, still pale in color and smells of popcorn. With a wire whip, stir in the half and half, beating well to evenly distribute all of the ingredients.

Simmer gently for another 3 to 4 minutes. The sauce will thicken to a silky texture. Stir in the cheeses. Season with the nutmeg, salt, pepper and hot sauce. Keep covered until ready to serve.

Asparagus

Preheat oven to 425° F.

Toss the asparagus in the olive oil and a little salt and pepper. Spread out on a sheet pan in a single layer and roast for a scant 3 to 4 minutes for slender stalks, slightly longer for thicker stalks, or until bright jade green and crisp tender.

Ravioli

Cook the ravioli in boiling, salted water until al dente. Drain and set aside. In a sauté pan, heat the olive oil. Add the garlic and hazelnuts and cook for 30 seconds or so, until the garlic is aromatic. Add the ravioli and toss to heat through.

To serve

Place 6 ravioli each on 4 plates. Top with asparagus spears and nap with the warm sauce. Serve garnished with thinly sliced fresh basil.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on March 13, 2010.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: asparagus, bechamel sauce, cheese, pasta

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