Roasted Asparagus and White Cheddar Béchamel with Hazelnut-crusted Ravioli

Preparation

1. Preheat oven to 425° F.
2. Melt butter in a saucepan over medium heat; add flour (forming 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.
3. 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.
4. Toss asparagus in 2 tablespoons oil and a little salt and pepper. Spread out on a baking sheet in a single layer and roast for 3 to 4 minutes for slender stalks, slightly longer for thicker stalks, or until bright green and crisp-tender.
5. Cook ravioli in boiling, salted water until al dente. Drain and set aside.
6. In a saute pan, heat remaining 2 tablespoons oil over medium heat. Add garlic and hazelnuts and cook for 30 seconds or so, until garlic is aromatic. Add ravioli and toss to heat through.
7. Place 6 ravioli each on 4 plates. Top with asparagus spears and drizzle with the warm sauce.

Recipe modified with permission from PCC Natural Markets.