Roasted Asparagus and White Cheddar Béchamel with Hazelnut-crusted Ravioli | PCC Natural Markets

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Roasted Asparagus and White Cheddar Béchamel with Hazelnut-crusted Ravioli

Serves: 4

Your rating: None (2 votes)
Your rating: None (2 votes)

you may use just about any flavorful, semi-firm cheese you love for this recipe.


For the béchamel

For the asparagus

For the ravioli

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



In a saucepan over medium heat, melt butter and add flour (this we form a “roux.”) Cook, stirring, for 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 half-and-half, beating well to evenly distribute.

Simmer gently for 3 to 4 minutes. The sauce will thicken and become silky. Stir in cheeses; season with nutmeg, salt, pepper and hot sauce. Keep covered until ready to serve.


Preheat oven to 425° F.

Toss asparagus in oil and a little salt and pepper. Spread out on a baking sheet 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.


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

To serve

Place 6 ravioli each on 4 plates. Top with asparagus spears and drizzle with the warm sauce.

Recipe by Lynne Vea, PCC Chef

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

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