Spicy Edamame Ravioli 1


 

I love soybeans. They’re healthy, full of vitamins and proteins, and are relatively low calories. xnite is not a huge fan of soybeans. He thinks green = icky.

Usually if I use edamame in a stirfry or in ramen, he’ll eat around them, thus losing out on nutritional goodness. I suppose this is pretty normal for anything with a vegetable aversion. His biggest complaint is that “they don’t taste like anything”. He thinks they’re plain- and he really has an issues with foods that lack flavor. I think he’s sily, since soybeans have a yummy nutty undertone and a fantastic texture, but he did motivate me to rethink how I serve him green things.

Usually, I don’t bother with the whole sneaky chef thing. If you don’t want to eat vegetables, meh. More for me. But I love edamame so much I had to find an alternate way to serve his awesome superfood.

Now, I’m a bit of a cooking magazine junkie. I’m a hardcore fan of Everyday with Rachel Ray, and I love finding funky new recipes and new ways to use ingredients ( sch as banana jam, or Greek inspired fried chicken.) Well, one article from one of the very first issues has little green ufo-looking pastas made out of wonton wrappers and peas.

I freakin’ hate peas (except snow peas. They’re magic.) I do not keep them in the house, I would not feed them to a mouse, I will not feed them to my man, I hate peas. That didn’t rhyme. Sorry for the temporary seussical, but I really can’t stand peas. Anyway, I took the idea of green-stuff filled pasta and ran with it, using shelled edamame instead.

 

Edamame & Ricotta Ravioli.

1 pkg square wonton wrappers (think big, do 2+ packages at a time if you end up liking them. They freeze well)

1 c. shelled, thawed edamame

1/2 c. whole milk ricotta

salt & pepper to taste

dash Mrs. Dash spicy blend

dash garlic powder (or minced fresh, if you have the time)

dash onion powder (or minced fresh, but onion powder doesn’t make me cry)

2 Tbsp real Parmesan cheese (none of that powdery parm next to the pasta sauce in aisle 3. That stuff is evil.)

Tools

Pastry brush or finger (for sealing wontons)

A bunch of cookie sheets (or plates, or flat surfaces where you can store and/or freeze ravioli)

Big ziploc bags (enough for your family serving, whether it be two people, four, six, etc)

A big (ish) bowl

A bigass mixing spoon

A teaspoon (as in tea-spoon, the silverware, not the measurement)

Food processor or Magic Bullet/ Ninja/ Mini chopper knockoff

 

These little raviolis are freakin awesome, and I totally won’t blame you if you make a double or triple batch and freeze them- but that is the main reason I suggest a mess of baking sheets; these need to be frozen flat, and not touching.  I cannot stress this enough. If they freeze together they stick when they that and fall apart and it’s awful. Also, watch which side of your wonton wrapper you’re filling. Slightly-dusted-with-cornstarch-side goes on on the outside, and the non-dusted side is what is filled. If you do it the other way around, they don’t stick shut very well.

-Take your edamame and pulse in your food processor until it chopped into little bitty eensy weensy bits. I’ve noticed it doesn’t really mush up like a lot of other vegetables, but instead turns into a weird mashup of green pebbly, sandy lookin bits. Get it as small as you can without pureeing it (since that will eventually happen if you just run it forever. Good for baby food, not good for ravioli).

-Throw your ricotta, egg, and edamame into your big bowl, and blend well. You can add more ricotta if you like, but 1/2c. worked out well for me.

-Add your (real) Parmesan cheese, and your seasonings. Without these two things, it really is kinda bland, so don’t skip seasonings.

-The hardest part is folding these suckers. For the sake of simplicity, I do little triangles, but if you insist on making something pretty, whatever. Set up a station, starting with your bowl of filling, a small bowl of water (for sealing), and your wontons (like I mentioned before, cornstarch side out, lest none of your ravioli seal).

-Take your wonton, cornstarch side down (yeah I keep repeating this. It’s important, okay?), and use your teaspoon to put a blob of filling in the very center. Wet two sides, from one corner to another, and press to seal, careful not to moosh the filling. Lay them flat on baking sheets and freeze solid before moving them to a ziploc bag for storage.

Throw the frozen ravioli in boiling water for 2 minutes and serve with alfredo sauce and crispy garlic bread.

Verdict: xnite loved them, I loved them, and they are a recipe I will totally make again. Definitely worth the time, and considering you can make enough for 4 people on about $5 when you break down the math, it’s cheap, too.