Ravioli with Spring Vegetable Purée

Asparagus, artichokes, and peas are the spring vegetables in this purée. To give the finished dish some texture, you might include some blanched peas or asparagus tips and stir them 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.