(For use with Ricotta and Spinach Ravioli)
2 Tbsp butter
2 Tbsp gf flour
1/2 tesp salt
1 cup milk (or half milk half water if you're not a big fan of milk
1/2 cup parsley
Melt the butter in a saucepan and whisk in the flour and salt until a smooth golden paste is formed. Gradually stir in the cup of cold milk, continuing to stir with the whisk, until it just starts to bubble. Reduce the heat to a simmer, and keep stirring until the sauce becomes smooth and thickened, this should only take a couple of minutes. Add the parsley, then you can simmer at a very low heat for another ten mins, but really its good enough to serve as is.
Try to avoid lumps if possible. You can sift the flour first to make it smoother, and if you have issues when you're cooking you can either use a stick blender to smooth them out then, or push the sauce through a seive when you are finished. I usually find though that stirring it with a whisk is good enough ;)
Last night I made this to go with some Ravioli that I bought frozen at Natural Tucker. 'Rina's Gluten Freedom' Ricotta and Spinach Ravioli. The sauce was fabulous, but the ravioli itself was gluggy and I gave up after a few mouthfuls.
So sauce good, ravioli bad. But I should have guessed that, what with it being frozen and all.