Ravioli with Spring Vegetable Purée

Ingredients

• Aromatic White Sauce
  1 unit
• asparagus spears
  10 unit
• artichoke
  1 large
• bunch scallions or 1 small leek (white part only)

  chopped
  1 unit
• unsalted butter plus more to taste
  1 tbsp
• chopped fresh parsley or chervil
  1 tbsp
• fresh thyme sprig or pinch of dried
  1 unit
• of salt
  1 pinch
• fresh shelled or frozen peas
  ½ cup
• freshly ground black pepper
  1 unit
• wonton skins
  32 unit
• fresh basil leaves

  cut into fine strips for garnish
  1 unit
• freshly grated Parmesan cheese
  1 unit