Béchamel + Winter Root Vegs
Ingredients
Preparation
Place all ingredients for the vegetable mixture (except sliced radishes) in a bowl. Toss to combine. Arrange the mixture in a single layer on a foil-lined baking sheet. Roast in a 400°F oven for 45 minutes.
To make the sauce, heat a small saucepan over medium heat. Melt the butter in the pan. Whisk in flour to create a roux. Gradually whisk in the milk and cook until the sauce begins to thicken, about 5 minutes. Season the béchamel with salt, pepper, nutmeg, and paprika.
Boil Borgatti’s ricotta ravioli for 6–8 minutes. Drain the cooked ravioli and toss with butter to prevent sticking. Serve the ravioli topped with the sauce, roasted root vegetables, and raw sliced radish.
As the seasons change and the air turns crisp, Borgatti’s small ricotta ravioli brings a touch of warmth to your fall and winter table. Our delicate, handmade ravioli, filled with creamy ricotta, pairs beautifully with roasted winter root vegetables like carrots, and parsnips. The earthy sweetness of the roasted veggies complements the rich ricotta filling, creating a hearty, flavorful combination perfect for the colder months.
To complete this comforting dish, we recommend a luxurious béchamel sauce, seasoned with just a hint of nutmeg and paprika. The sauce’s smooth, velvety texture coats each bite, elevating the ravioli and roasted vegetables into a truly indulgent meal. Whether for a cozy weeknight dinner or a special holiday gathering, this seasonal dish offers the perfect balance of flavor and comfort, making it a must-try for fall and winter.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
