Ravioli with Bechamel Sauce

This dish is great for people with busy schedules. You can make the sauce in advance on the weekend when you have more free time and then you use store bought ravioli; combine the two for a great dish. It's not the healthiest dish but by using low fat milk you can get rid of some of the calories.

Ingredients:
Bechamel Sauce
2 Tbs melted butter
2 tbs flour
3 cups milk
1/2 tsp grated nutmeg
2 tsp paprika
2 tsp garlic powder
1 tsp. worchestire sauce

1 1/2 cups grated cheese, I use a combo of mozzarella and parmasean
lemon juice
salt and pepper

Directions:
1. Boil a pot of water. In a second large pot, melt the butter. Add the flour and whisk until it forms a thick paste (this is called a roux,  it thickens the sauce later) Cook this paste for about 2 minutes, stirring constantly.

2. Add the milk and whisk to combine. Add the nutmeg, paprika, garlic powder, and worchestire and cook over low heat until sauce starts to thicken.

3. Drop pasta into water. Cook according to package directions but it should be about 8 minutes.

4. Add cheese to sauce mixture and taste. Check if it needs salt and pepper or lemon juice, add as much as needed. Continue to cook sauce over low heat until it is the consistency you like (I mean it should look saucy and like other alfredo sauces you've had in restaurants)

5. Drain pasta when finished cooking. Add cooked pasta to the bechamel and allow to simmer together over low heat. Serve pasta with a little extra sauce and cheese.