SAVORY WAY: Ravioli With Spring Vegetable Puree

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* Exported from MasterCook *

 

Ravioli With Spring Vegetable Puree

 

Recipe By : The Savory Way by Deborah Madison, page 170

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables Madison: Savory Way

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 -- (3 ounces)

peeled and chopped

1 tablespoon unsalted butter

salt

1 tablespoon chopped fresh parsley or chervil

1 thyme branch or pinch of dried

1/2 cup water

1/2 cup shelled fresh or frozen peas

additional unsalted butter

32 wonton skins

freshly ground pepper

basil leaves -- for garnish

cut into fine strips

freshly ground pepper

freshly grated Parmesan cheese

 

Makes 1 cup puree, enough for 18 ravioli, serving 6.

 

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.

 

The creamy-textured milk-based white sauce can be made ahead of time and

reheated before serving. Fresh basil, finely cut into strips and added to

the sauce at the last minute, would be delicious with these vegetables.

 

Make the sauce and set it aside until needed.

 

Snap asparagus spears and discard the tough bottoms. Roughly chop the

remaining tips and stalks. Trim the artichoke: break off the outer

leaves, slice off the top two thirds of the remaining leaves and trim

around the edges. Quarter the artichokes, cut away the choke with a paring

knife, and roughly chop them.

 

Put the asparagus, artichoke, scallions, potato, 1 tablespoon butter, a

little salt, herbs, and water in a saucepan. Bring to a boil; then

simmer, partially covered, until all the vegetables are tender, about 25

minutes. Add the peas and cook until they are done. The water should be

evaporated by the time the vegetables are done, but if necessary, add more

in small increments.

 

Transfer vegetables to a food processor and puree them until smooth. Or

pass them through the fine screen of a food mill. Stir in additional

butter to taste and season with salt and pepper. The puree should not be

watery. If it is, return it to the stove and cook it gently while stirring

until the excess moisture has cooked away. Let it cook before filling the

ravioli.

 

Lay out 18 of the wonton skins. Pile 2 teaspoons of filling in the

middle of each of the squares. Dip a pastry brush in water and paint a 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. Set

the finished ravioli on a cookie sheet lightly dusted with flour. If they

are to be held for more than an hour, cover them with plastic wrap and

refrigerate until they are to be cooked.

 

When you are ready to cook the ravioli, first make sure the serving dishes

are warm and have the sauce heating in a wide saute pan. Fill another wide

pan with water and bring it to a boil. Add salt to taste and adjust the

heat so that the boil is gentle; slip in the ravioli. Cook until the

dough tastes done around the edges and they float, 3 to 5 minutes. Gently

lift out the cooked ravioli and put them in the pan with the sauce. Slide

the pan back and forth to coat the ravioli; then serve them in the heated

soup plates. Season with pepper, and the fresh basil, and dust lightly

with the cheese.

 

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.

 

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

 

 

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