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1
Prepare white sauce and set aside (recipe below).
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2
Snap asparagus spears and discard tough ends.
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3
Roughly chop stalks and tips and set aside.
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4
Break off tough outer leaves of artichoke and discard.
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5
Slice off top two-thirds of remaining leaves and trim edges.
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6
Cut artichoke into quarters and, using paring knife, cut away fuzzy choke.
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7
Roughly chop artichoke.
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8
In large saucepan, combine asparagus, artichoke, scallions, potato, 1 Tbs.
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9
butter, parsley, thyme, salt and 1/2 cup water.
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10
Bring to boil over high heat, then reduce heat to low, partially cover and simmer until vegetables are tender, about 25 minutes.
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11
Add peas and cook until tender, about 3 minutes.
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12
The water should be evaporated by this time.
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13
Transfer vegetable mixture to food processor or food mill and puree until smooth.
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14
Stir in additional butter to taste and season with salt and pepper.
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15
Puree should not be watery.
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16
If it is, return to saucepan and cook over low heat, stirring constantly, until excess moisture cooks away.
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17
Cool completely.
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18
Lightly dust baking sheet with flour.
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19
Lay 16 wonton skins on work surface.
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20
Pile 2 tsp.
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21
filling in center of each square.
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22
Using pastry brush dipped in water, paint thin film of water around edge of each wonton square.
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23
Lay second square on top and gently stretch it over filling.
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24
Press edges together tightly, forcing out all air, then run ravioli crimper around edges to seal tightly.
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25
Place on prepared baking sheet.
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26
(If holding for more than 1 hour, cover with plastic wrap; chill until ready to cook.)
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27
To cook ravioli, bring large saucepan of lightly salted water to boil over high heat.
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28
Adjust heat so water is at a gentle boil.
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29
Add ravioli and cook until they float to surface (taste test), 3 to 5 minutes.
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30
Meanwhile, rewarm white sauce.
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31
Using slotted spoon, lift out ravioli, add to sauce, and move pan back and forth to coat.
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32
Serve with a sprinkling of pepper, basil and Parmesan.
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33
Aromatic White Sauce:
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34
This herb-scented bechamel sauce is a lighter but luscious alternative to rich cream sauce.
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35
Though thickened with flour, it has the texture of cream, and when cooked the full length of time it shouldnt have a floury taste.
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36
Always prepare this sauce before making the ravioli so the herb flavors have a chance to infuse.
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37
In small saucepan, combine milk, onion, peppercorns, parsley, bay leaf and thyme.
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38
Slowly heat over medium-low heat, stirring occasionally, until warmed.
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39
Meanwhile, in medium saucepan, melt butter over medium heat.
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40
Stir in flour and cook, stirring, for 1 minute.
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41
Whisk in warm milk mixture and pinch of salt and bring to simmer.
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42
Reduce heat to low and cook, whisking occasionally, until thickened, about 25 minutes.
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43
Add more salt if needed and nutmeg.
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44
Strain through a fine-meshed sieve before using.
