Ravioli with spring vegetable puree

Yield: 6 servings

Measure Ingredient
Aromatic White Sauce
(see separate recipe)
10 Asparagus spears
1 large Artichoke
1 bunch Scallions; chopped
OR 1 small leek; chopped
(white part only)
1 small Red potato; peeled and chopped
1 tablespoon Unsalted butter plus more to taste
1 tablespoon Chopped fresh parsley or chervil
1 Fresh thyme sprig or pinch of dried
1 pinch Salt
½ cup Fresh shelled or frozen peas
Freshly ground black pepper
32 Wonton skins
Fresh basil leaves
Cut into fine strips for garnish
Freshly grated Parmesan cheese


Asparagus, artichokes and peas are the spring vegetables in this puree. To give the finished dish some texture, you might stir some blanched peas or asparagus tips in at the last minute.

Prepare white sauce and set aside.

Snap asparagus spears and discard tough ends. Roughly chop stalks and tips and set aside. Break off tough outer leaves of artichoke and discard. Slice off top two-thirds of remaining leaves and trim edges. Cut artichoke into quarters and, using paring knife, cut away fuzzy choke. Roughly chop artichoke.

In large saucepan, combine asparagus, artichoke, scallions, potato, 1 tablespoon butter, parsley, thyme, salt and ½ cup water. Bring to boil over high heat, then reduce heat to low, partially cover and simmer until vegetables are tender, about 25 minutes. Add peas and cook until tender, about 3 minutes. The water should be evaporated by this time.

Transfer vegetable mixture to food processor or food mill and puree until smooth. Stir in additional butter to taste and season with salt and pepper.

Puree should not be watery. If it is, return to saucepan and cook over low heat, stirring constantly, until excess moisture cooks away. Cool completely.

Lightly dust baking sheet with flour. Lay 16 wonton skins on work surface.

Pile 2 teaspoons filling in center of each square. Using pastry brush dipped in water, paint thin film of water around edge of each wonton square. Lay second square on top and gently stretch it over filling. Press edges together tightly, forcing Out all air, then run ravioli crimper around edges to seal tightly. Place on prepared baking sheet. (If holding for more than 1 hour, cover with plastic wrap; chill until ready to cook.) To cook ravioli, bring large saucepan of lightly salted water to boil over high heat. Adjust heat so water is at a gentle boil. Add ravioli and cook until they float to surface (taste test), 3 to 5 minutes. Meanwhile, rewarm white sauce. Using slotted spoon, lift our ravioli, add to sauce and move pan back and forth to coat. Serve with a sprinkling of pepper, basil and Parmesan.

Recipe excerpted from The Savory Way (Broadway Books, 1990), by Deborah Madison.

Per serving with ¼ cup sauce: 224 CAL.; 8G PROT.; 6G TOTAL FAT (3G SAT.

FAT); 34G CARB.; 20MG CHOL.; 277MG SOD.; 3G FIBER Converted by MC_Buster.

By Kathleen <schuller@...> on May 09, 1999.

Recipe by: Vegetarian Times Magazine, May 1999, page 44 Converted by MM_Buster v2.0l.

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