Ravioli with Creamy Pesto Sauce ( Contest Entry)

4 tbsp flour
4 tbsp butter
1 cup heavy cream
1 cup milk
Salt to taste

Melt butter add in flour and cook stirring constantly. Add heavy cream and milk still whisking constantly and add salt wait till it boils. Turn of heat.

1 clove of garlic
Handful of Pinenuts
A bunch of basil
Some olive oil.

Just blend all them together till it makes a pesto sauce it's pretty simple and add the oil drop at a time.

Mix together pesto and bechamel and yeah.

Ingredients

2 cups all-purpose flour
2 cups semolina flour
1 pinch salt
6 large eggs
2 tablespoons olive oil
Directions

Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness.

The filling I used is Ricotto and Parmesan

Ricotto 3/4 cup
Parmesan 1/4 cup
Salt 1 tsp

Mix all together.