Roasted Asparagus and White Cheddar Béchamel with Hazelnut-crusted Ravioli
Serves: 4
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
PreparationIngredients
For the Béchamel
- 3 tablespoons butter Add to list
- 3 tablespoons flour Add to list
- 2 cups half and half Add to list
- 1/2 cup grated Beecher’s Smoked Flagship cheese Add to list
- 1 cup grated Beecher’s Flagship cheese Add to list
- Freshly grated nutmeg Add to list
- Sea salt and freshly ground pepper to taste Add to list
- Dash hot sauce (if desired) Add to list
For the asparagus
- About 24 asparagus spears, tough ends removed Add to list
- 2 tablespoons extra virgin olive oil Add to list
- Sea salt and freshly ground pepper to taste Add to list
For the ravioli
- About 24 fresh ravioli or your favorite filled pasta Add to list
- 2 tablespoons extra virgin olive oil Add to list
- 2 cloves garlic, minced Add to list
- 1/4 cup chopped hazelnuts Add to list
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 , PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on March 13, 2010.
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.
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.