Homemade Mushroom And Shallot Ravioli With Bechamel Sauce (vegetarian)

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I sautéed minced baby bella mushrooms, shallots, fresh parsley and, fresh oregano in extra virgin olive oil, a tad of butter, a touch of red wine and a smidgen of heavy cream! How’s that for a recipe!
I think you cooks out there can figure out how much of this combination you need for as many ravioli’s you choose to create. The same goes for the béchamel sauce. I had plenty of sauce left over which I’m going to use, in the next couple of days, on a vegetable omelet. This recipe is from Mario Batali.

5 Tbsp. butter
4 Tbsp. all-purpose flour
4 cups milk
2 Tsp. salt
1/2 Tsp. fresh grated nutmeg

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until mixture turns a light, golden sandy color, about 6-7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture one cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg and set aside until ready to use.

Wine served: 1997 Chateau Brane-Cantenac, Margaux, Grand Cru Bordeaux

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4 thoughts on “Homemade Mushroom And Shallot Ravioli With Bechamel Sauce (vegetarian)

  1. Okay, I’ve been out of it for a while, as school started and all sorts of events overtook me, and while my back was turned, you’re mincing mushrooms and shallots?! This looks elegant: rich but not overwhelming, piquant yet mellow. Boy, that looks good.

    You just keep going from strength to strength. I like the way this fits the season so aptly.

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