Creamy Ravioli

I can't believe it has almost been a month since I made these.  The sheet of paper I jotted the recipe down on has practically been crumpled beyond recognition after a month in the behemoth I like to call a purse.  That's just the way life has been these days.

Most people, after finishing up a grueling final year of law school (and yes, I'm aware I did something wrong somewhere because it was not supposed to be that way), would go out drinking, or, more likely, pass out for a week-long nap.  I decides I wanted real food.  Real food, as in something other than peanut butter on a honey wheat english muffin, crackers and cheese, or cereal (my I'm too tired to care what I eat staples). 

Starving, I dug around in my kitchen to find that I hadn't purchased real food in weeks.  But, in the back of my freezer, underneath the soup I didn't really want either, I found a package of Asparagus & Gruyere Ravioli I had picked up from Costco back when my subconscious knew there would come a day that I needed a delectable meal of minimum fuss.  Those sound really heavenly, right? 

Any sane, rational person would have tossed the ravioli in some butter or olive oil, probably with a sprinkle of parmesan, and called it delicious.  I was not so lucky.  Instead, I made this delectable sauce that turned delicious into heavenly.  The sauce makes the ravioli melt into your mouth, and adds that extra punch of flavor that pushed these over the edge. 

Creamy Ravioli

1 package ravioli, ~ 9 oz.
1 small onion, diced
3 cloves garlic, minced
1 Tbsp. olive oil
3 Tbsp. butter
3 Tbsp. flour
2 c. 2% milk
1/2 c. grated parmesan
salt & pepper

Cook the ravioli as the package directs.  In a small saute pan, heat the oil until it is shimmery and a drop of water skitters and pops across the pan.  Add the onion and garlic, and saute until translucent and softened, approximately 20 minutes. 

Meanwhile, melt the butter in a saucepan over medium heat.  Once it is melted and hot, whisk in the flour, and cook, continuing to whisk, until the mixture is bubbly and lightly brown, approximately 2-3 minutes.  While whisking, slowly and evenly pour the milk into the roux, so that the roux is fully incorporated into the milk rather than becoming chunky.  Add the onion and garlic to the milk.  Continue to cook over medium heat, whisking constantly, until the mixture is thickened and begins to boil, approximately 5-7 minutes.  Reduce heat to low, and whisk in the parmesan.  Add salt and pepper to taste; pour over the ravioli.