I Ate My Baby!

Not really. 
My baby's middle name is Roux and tonight my mother and I made a lovely white Roux (sauce) to go on top of a spinach ricotta ravioli. 
(As I mentioned in my previous post my mother is in town and I plan to cook up a storm! ) but no,  I did not make the ravioli tonight, they were bought from my favorite local farm stand. 
I served the ravioli on top of a thin bed of carrots and zucchini that I had used a peeler to try to get a spaghetti look. And some diced tomato on top of it all as a garnish.
It was lovely. 
And Roux enjoyed the roux....

White Roux:
2 tbsp butter
1 tbsp four
1 1/4 milk

Melt butter and add flour...stirring a minute or so until you cook it. Be careful not to brown.
Add hot milk slowly,  stirring profusely as to work out lumps..bring to boil, then simmer (keep stirring for the length of this entire cook)
...now, my Cordon Bleu book does not appear to suggest seasoning (but I did jump ahead to be able to use the recipe floor tonight's meal) but it was needed so I added some salt, pepper,and parmessian.