Mushroom, Roasted Garlic, and Onion Ravioli with a Bechamel Sauce

If you’ve been following along this week, I have been showing a whole bunch of Italian recipes. Today’s is the fanciest, but I had a lot of fun putting it together. I have made ravioli and tortellini before, but this was my best effort yet. I learned so much this time, and some of the ravioli are better than others, but next time will probably be even better. I made my basic egg pasta, but did 1.5 times the recipe, so 3 eggs with 1.5 cups flour to start. I just barely had enough to make all of the ravioli. But, I also had a lot of filling to use! If you roll out the pasta thin enough, you should be fine (I didn’t go thin enough at the start). Additionally, I have had trouble putting too much filling in them in the past. This time I overcompensated initially, so I later began stuffing them more. It worked just fine!

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