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Ravioli With Spring Vegetable Purée

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Ingredients

10 asparagus spears

1 large artichoke

1 bunch scallions or 1 small leek (white part only), chopped

1 small red potato, peeled and chopped

1 Tbs. unsalted butter plus more to taste

1 Tbs. chopped fresh parsley or chervil

1 fresh thyme sprig or pinch of dried

Pinch of salt

1/2 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

2 cups milk

1/4 small onion, sliced or chopped

5 black peppercorns, crushed

4 fresh parsley sprigs

1 bay leaf

Several fresh thyme sprigs or pinch of dried

1 Tbs. butter

1 Tbs. all-purpose flour

Freshly grated nutmeg

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