Kathleen Rear

Ravioli with Sage Béchamel
1 package fresh or frozen Cheese Ravioli
3 tablespoons unsalted Butter
3 tablespoons Flour
1 1/3 cups Warm Milk
1 tablespoon Dried Sage
Salt and Pepper

Garnish: Toasted Walnuts and Diced Apple

Cook the ravioli according to the package instructions, drain, toss with olive oil and set aside.

For the Béchamel:
In a sauce pan placed over medium high heat, melt the butter then add the flour. Whisk to combine then stir briskly for 2-3 minutes to cook the flour.
Add the sage, salt and pepper.
Turn down the heat to low/simmer and add the milk by increments, whisking after each addition, until all the milk is incorporated. Cook the sauce until thick.

To serve, dish up some of the pasta, sauce with the béchamel then, sprinkle over the walnuts and apples.