Edamame and Walnut Ravioli with Spinach Mushroom Saute

by Sala @ Veggie Belly on May 7, 2009

edamame walnut ravioli

When we eat edamame, S and I usually have a contest. We see who does a neater job sucking the edamame out of their pods. I win. Always. Eating edamame in its shell is fun, but for making this amazing ravioli, shelled edamame is very convenient. All you have to do is open a bag and thaw. God bless whoever invented shelled edamame!

This ravioli is delicate in flavor. The chives and the white wine work wonders in the silky edamame filling. There is no cheese in this, so its healthy too. And if you can find or make vegan wonton wrappers, this dish is totally vegan! Once you fill the ravioli with the walnut-edamame filling, you can freeze the ravioli for later use. Make plenty, because these are delicious!

Edamame Walnut Ravioli with Spinach Mushroom Saute

Edamame Walnut Ravioli with Spinach Mushroom Saute
serves about 3

For the filling

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

18-20 wonton wrappers

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, salt and pepper. (Make sure you season the mixture well, it makes a big difference in the final result!)

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.

Edamame Walnut Ravioli with Spinach Mushroom Saute
Place about 18 to 20 wonton wrappers on a clean work surface. Place a teaspoon full of the walnut-edamame mixture in the center of the wonton wrapper. Then sprinkle some chopped chives on top of the mixture.

Edamame Walnut Ravioli with Spinach Mushroom Saute
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.

Edamame Walnut Ravioli with Spinach Mushroom Saute
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.

Edamame and Walnut Ravioli

For the Spinach Mushroom Saute

8 oz box of 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

Chop the mushrooms. Rise spinach leaves, and finely mince the garlic clove. Heat olive oil in a pan. Add the chopped 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.

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

Edamame and Walnut Ravioli

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Comments

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{ 3 trackbacks }

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{ 32 comments… read them below or add one }

1 Varsha Vipins May 8, 2009 at 2:48 am

Good one Sala..Vibrant green adds to the beauty of the pic..:)

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2 Soma May 8, 2009 at 2:59 am

Girl This is just amazing!! You have all my favorite things in there. I always always have edamame at home, & your contest is what my 2 girls do:-) I can almsot taste these.

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3 Pearl May 8, 2009 at 3:07 am

oh that sounds like a delish filling for the ravioli!

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4 Prathibha May 8, 2009 at 3:41 am

lovely dish sala..looking yummy..

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5 Sharmilee! :) May 8, 2009 at 4:17 am

Looks refreshing n lovely pics!

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6 Coffee and Vanilla May 8, 2009 at 11:47 am

Beautiful and soooo full of flavours! In Poland we make something similar and we call it pierogi :)

Margot

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7 lisaiscooking May 8, 2009 at 1:10 pm

This is just beautiful! I can’t wait to try this.

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8 Laavanya May 8, 2009 at 1:13 pm

I can’t get enough of the pics – lovely. Esp. the first one it looks so bright and inviting. I also love your wooden chopping block.
Delicious recipe.

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9 Grace May 8, 2009 at 1:39 pm

i adore edamame! that said, this is quite possibly the most fantastic ravioli filling i’ve ever seen. what an elegant and stunning dish!

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10 Pavani May 8, 2009 at 1:42 pm

Very interesting ravioli. Sounds delicious. Lovely pictorial.

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11 Dana May 8, 2009 at 2:13 pm

Lovely! The step by step pictures are wonderful. Every time I eat edamame with my kids, I have to watch to make sure one of them doesn’t eat the pod!

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12 Jes May 8, 2009 at 2:53 pm

It looks like the perfect spring dish! I’d love to have some with a glass of white wine on a patio (smile)

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13 A_and_N May 8, 2009 at 3:43 pm

Very creative. I love the recipe!

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14 anudivya May 8, 2009 at 3:46 pm

Hey Sala, how have you been? I was on a break, and missed a lot of your posts that I hope to catch up soon :)
I was watching the Food network pasta challenge yesterday and saw a lady using wonton wrappers for her raviolis, I fell in love with the idea of it. It was light and beautifully showcased the filling, just because it is such a thin wrapper.
Today, I see it again here, and I am totally tempted to try it out. Those pictures just are a treat!
P.S. I adore your new layout for the blog.

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15 Esi May 8, 2009 at 4:48 pm

Looks like we both had edamame on the brain. It looks stunning.

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16 Mari at Once Upon a Plate May 8, 2009 at 5:08 pm

Absolutely DELISH looking! I should not have come here with an empty stomach. Very nice!! xo~m.

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17 TBC May 8, 2009 at 6:39 pm

The colors (esp in the first pic) are just so bright and vibrant! I’ve not even read the recipe yet…:)

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18 Superchef May 8, 2009 at 10:02 pm

wow!! i think i just love it! it is soo flavourful and i always love homemade raviolis!!

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19 meeso May 8, 2009 at 10:11 pm

That’s so healthy, and looks absolutely delicious!

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20 ...Kaoz May 8, 2009 at 11:38 pm

But how do you make the ravioli??
I’m sorry but i don’t know how and i allways loved complete recepies

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21 Sunshinemom May 9, 2009 at 6:29 am

OMG! Such beautiful photography!!

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22 veggie belly May 10, 2009 at 12:11 am

Kaoz, I’m sorry you couldnt see the whole recipe. Maybe the page didnt load completely?

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23 Rosa's Yummy Yums May 13, 2009 at 6:41 am

What delicious looking ravioli! Very unusual too!

Cheers,

Rosa

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24 Jenn July 27, 2009 at 8:04 pm

Mmm, that looks really yummy & I just happen to have wonton wrappers & frozen edamame that I need to use up before an upcoming move.

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25 Sarah S. August 12, 2010 at 12:39 pm

Hello, new here, and have a great time poking around your recipes. This one is particular strikes me at the moment. I have never tried to make homemade ravioli, and I’m not sure why now seeing how easy it is. Thanks for the inspiration!

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26 Paige May 15, 2011 at 6:57 pm

Wow, I COMPLETELY underestimated this recipe. It was incredible!!! My mom and I couldn’t stop eating. One of my new favorite meals. It was definitely time-consuming, but so worth it. Going to make a huge batch this weekend to freeze so we always have some on hand. Thanks!

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27 SS September 21, 2011 at 4:10 pm

Hey Sala. I’ve been wanting to try this recipe out but can’t find wonton wrappers that are eggless. Were the ones you used eggless? If yes, where did you get them?

Thanks :0)

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Sala @ Veggie Belly Reply:

i think mine was eggless. I get the wonton wrappers from the asian store and they are usually made from flour and water. If you cant find them at an asia store you could make your own. There are a lot of tutorials online.

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28 Elisabetta Pendola December 12, 2011 at 11:29 am

must be delicious, loving edamame and mushies, i’m looking forward to try these! congrats from Florence, Italy

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29 Kathy April 10, 2012 at 11:22 am

Wondering if you could use the sushi rice wrappers for the GF’rs.

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30 Savita August 29, 2012 at 9:27 am

Love the vibrant colors and the recipe looks so inviting.
Can we substitute white wine with something else?

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31 Saine1 June 19, 2013 at 3:45 pm

I made this tonight and it was amazing! Thank you for sharing it :-)

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32 Vegan Recipe Club August 21, 2013 at 4:56 am

yummy, cant wait to try this!

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