This recipe may be reproduced with the following credit:
Recipe from SIMPLY SAUTÉ
 by SILVIA BIANCO (Marlowe & Company; December 2003; $16.95/trade paperback)

RICOTTA / BÉCHAMEL SAUCE

Makes about 1 1/4 cups

2 tablespoons butter
2 tablespoons unbleached white flour
1/2 cup whole milk
1/2 cup whole-milk ricotta cheese
Salt and freshly ground black pepper to taste
1 teaspoon Parmesan cheese (optional)  

Put the butter in a small saucepan over medium-low heat. Add the flour and stir with a wire whisk until the mixture has formed a paste. Slowly add the milk, whisking constantly, until all the milk is absorbed and the mixture has become a smooth, thick sauce. Cook for 10 more minutes, or until the taste of raw flour has disappeared. Remove from the heat and refrigerate for at least 30 minutes.

Add the ricotta cheese, additional salt and pepper, and, if desired, the Parmesan. Refrigerate until needed. Use as directed in previous recipe. The remaining sauce can be used as a filling for lasagna or other baked pastas, as a sauce for other pasta or meat dishes, or in omelets. Use as a substitute for creamy cheeses or in combination with other cheeses.