Bechamel sauce for ravioli
4 servings
45 minutes
Béchamel sauce for ravioli is a delicate and velvety sauce that adds sophistication to the Italian dish. Its origin is linked to French cuisine but has become an integral part of traditional Italian gastronomy. With butter, milk, and flour, it acquires a soft texture, while the addition of tomato paste brings a slight acidity that harmonizes with the cheese crust formed during baking. This sauce not only enhances the flavor of the ravioli but also makes them juicier and richer. Gruyère used in the recipe adds nutty and savory notes, turning the dish into a true culinary masterpiece. It is served hot with a baked golden crust that creates an appetizing contrast to the soft ravioli dough.
1
Melt half of the butter with vegetable oil in a saucepan. Stir in the flour and cook, stirring, for 2 minutes. Slowly, while continuing to stir, pour in the milk. Add salt and cook, stirring, for 5 minutes. Add the tomato puree. Mix well.
- Butter: 50 g
- Olive oil: 2 tablespoons
- Wheat flour: 1 tablespoon
- Milk: 500 ml
- Salt: to taste
- Tomato paste: 2 tablespoons
2
Preheat the oven to 200 degrees. Place the ravioli in a fireproof dish and pour sauce over it. Sprinkle with grated cheese and pieces of butter. Bake for 20-30 minutes until the cheese melts and turns into a delicious crust.
- Gruyere cheese: 50 g
- Butter: 50 g
