Sweet Potato Ravioli in Bechamel Sauce

Bechamel sauce
0,5 kg of parsnips cut roughly
2 tsp of unmodified potato starch
1 onion cut in half
3 garlic cloves cut in half
1 l of rice or cashew milk – unsweetened original.
a  pinch of nutmeg
salt and ground black pepper to taste
spring onions or parsley for garnish
Place all the ingredients, except seasoning and garnish, into a large pan. Cook until parsnips are very soft.
Transfer all ingredients to a blender, but let it cool before blending to avoid spills. When blended put it in a saucepan, add spices, season to taste.
For cooking ravioli follow instructions on the packaging. Cook in boiling water for 4-6 minutes until they float, remove one at a time with a slotted spoon into the sauce, garnish and serve.

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