INGREDIENTS

INSTRUCTIONS

SERVINGS LACTO  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 1/2 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 1/4 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@ix.netcom.com> on May 09, 1999.  Recipe by:
Vegetarian Times Magazine, May 1999, page 44  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1323
Calories From Fat: 213
Total Fat: 24.2g
Cholesterol: 78mg
Sodium: 4075.5mg
Potassium: 1599.2mg
Carbohydrates: 212.3g
Fiber: 16g
Sugar: 2.1g
Protein: 65.9g