Ravioli with Spring Vegetable Puree

The star of the show, the main course. I have to say, this is a great recipe, I would not and did not change a thing. The ravioli I made a day in advance. I chose to run the final product through the food mill. It took quite a bit of elbow grease, but I think the resulting puree was worth the effort.

They were placed on a flour dusted baking pan and then covered with parchment and saran wrap.














Since there were only 2 of us, the rest I have in the freezer. I made the white sauce early in the day, not straining it until I was preparing the meal. At that point I ran it through a seive and heated it on low, while the raviloi cooked. I did need to add some of the pasta water to loosen it up a bit. This recipe from Vegetarian Times is a keeper in my book. Not only is it delicious, but it is low in calories as well.

Note: I don't own a ravioli crimper (yet), so I used a glass to crimp and edges and cut with a sharp knife.