Edamame Walnut Ravioli


This picture makes me realize that I need some sort of colorful serving dish. If you look closely, you will see there is something on the plate underneath the mushrooms and wilted spinach. There are little raviolis. Yes, it’s true. They’re there, it’s not an optical illusion.

This was my first ever ravioli making experience. Did I go for a simple cheese filling with fresh herbs? Nope, step aside Italy, you too Giada, cuz I’m cheatin’ with some wonton wrappers and fillin’ ’em up with nuts n’ beans. Yee haw. Okay, yeah Indiana isn’t the wild west. It’s actually more Amish than cowboyish. Either way, I felt exotic making and eating these, even though I suppose the most “exotic” ingredient was the edamame which is only considered exotic because I had a dandy of a time finding it in local supermarkets here. Speaking of finding things, the wonton wrappers – not so easy to locate. (Tip of the day!) I used Nasoya brand and found them at Meijer in the produce section where the mushrooms are displayed. Beats rolling our your own dough. And I’ve even seen Giada use them, so they’ve gotta be approved for Italian raviolis, too. Try them.

Okay, so these were good. Not life changing, but good. I felt healthy eating them. But I must say, they were very light and I felt hungry again about 2 hours later, so maybe these would make a good weekend lunch meal, or a side to some fish or chicken for dinner. If that’s the case, though, enlist help. Even a child could help you make them. They aren’t exactly tricky, in fact, they’re very easy (not to mention, fun)…but they can be a bit time consuming.

Edamame Walnut Ravioli with Spinach Mushroom Saute
Adapted from Veggie Belly

1/4 scant cup walnuts
1 cup frozen shelled Edamame
1 small garlic clove
1 tbsp white wine
Salt and Pepper
2 tbsp fresh chives, chopped
18-20 wonton wrappers

1. Place the walnuts in a large pan. Toast the walnuts on medium heat until they are lightly browned. To the pan, add frozen, shelled edamame, garlic clove, white wine, and season well with salt and pepper.


2. Let the wine bubble away on medium heat, about 1 minute. When the wine has evaporated, transfer the walnut-edamame mixture to a food processor. Blend into a smooth paste.
3. Place about 18 to 20 wonton wrappers on a clean work surface. Place a 1/2 Tbsp. full of the walnut-edamame mixture in the center of the wonton wrapper. Then sprinkle some chopped chives on top of the mixture.

4. Dip your finger in water and coat all four sides of the wonton wrapper with water. This will help the edges to stick. Fold the wonton over to make a triangle. Make sure none of filling is leaking out. Press the edges together to seal. Repeat for all wonton wrappers.
5. In a large pot, bring plenty of water to a gentle boil. Place the ravioli a few at a time into the water. Boil them gently for about 1 minute. (A rapid boil may break apart the ravioli). Ravioli are done when they rise to the top. Remove the ravioli from the water and place on a towel and gently pat dry. You could spray them with a little olive oil to keep them from sticking.

For the Saute

8 oz box of sliced mushrooms
1 small garlic clove
3 tbsp white wine
4 cups fresh baby spinach tightly packed
2 tbsp fresh chives chopped
2 tbsp olive oil
Salt and Pepper

1. Rinse spinach leaves, and finely mince the garlic clove. Heat olive oil in a pan. Add the mushrooms in a single layer. Cook the mushrooms on medium high heat, moving them as little as possible, until they are golden brown, about 3 minutes. Then add the minced garlic, salt, pepper and white wine. Let the wine bubble and evaporate a little. Then add the spinach leaves and sauté till they are just wilted.

2. To serve the ravioli – place the spinach mushroom sauté in a serving dish. Place the ravioli on top. Garnish with chives.


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