INGREDIENTS

INSTRUCTIONS

6 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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