Aromatic White Sauce

This herb-scented bechamel sauce is a lighter but luscious alternative to a rich cream sauce. Though thickened with flour, it has the texture of cream, and when cooked the full length of time it shouldn't have a floury taste. Always prepare this sauce before making the ravioli so the herb flavors have a chance to infuse.
 * Recipe excerpted from The Savory Way (Broadway Books, 1990), by Deborah Madison

Ingredients

 * 2 cups milk
 * ¼ small onion; sliced or chopped
 * 5 black peppercorns; crushed
 * 4 fresh parsley sprigs
 * 1 bay leaf
 * several fresh thyme sprigs or pinch of dried
 * 1 tbsp butter
 * 1 tbsp all-purpose flour
 * 1 pinch salt
 * freshly grated nutmeg

Directions

 * 1) In small saucepan, combine milk, onion, peppercorns, parsley, bay leaf and thyme.
 * 2) Slowly heat over medium-low heat, stirring occasionally, until warmed.
 * 3) Meanwhile, in medium saucepan, melt butter over medium heat.
 * 4) Stir in flour and cook, stirring, for 1 minute.
 * 5) Whisk in warm milk mixture and pinch of salt and bring to simmer.
 * 6) Reduce heat to low and cook, whisking occasionally, until thickened, about 25 minutes.
 * 7) Add more salt if needed and nutmeg.
 * 8) Strain through a fine-meshed sieve before using.