I have a new favorite pasta recipe. Are you surprised? You shouldn’t be given that I have a new “favorite” something every five minutes. BUT! This pasta is incredibly good. And perfect for the holiday season! These ravioli are the bomb diggity (bomb diggities? Plural?). Wow. Haven’t used that phrase in like…15 years. OK, fine. I’ve never used that phrase. I could never pull it off. Clearly…
Anyway. MOVING ON.
A few years ago, my husband and I went out to dinner with some friends in Center City (the downtown area of Philly, for those who aren’t familiar). My husband used to wait tables back in the day at some of Philly’s premiere restaurants. One of his former chefs opened an Asian restaurant, and we went to check it out. The food was simple yet delicious, as many Asian dishes tend to be. We split about half the small menu between the four of us. All of it was amazing. One of the appetizers was so unforgettable, though, I knew I was going to have to try it out at home. It was a truffled edamame ravioli in some sort of Asian dashi broth. Insane. I was so obsessed with them at the time, so I kinda can’t believe it’s taken me THIS long to try my hand at them.
I know what you’re thinking. This recipe sounds like one you can’t relate to. Sounds like a lot of work, huh? You’re probably thinking that making ravioli from scratch at home is labor intensive. Yes, it is. But! I’m using wonton wrappers again (see here, here, and here for previous wonton ravs I’ve shared) in lieu of fresh pasta, and I have to say, it probably cuts the prep time in half. They are a cinch to work with. Plus, they’re not as heavy as traditional pasta dough. It’s all about the filling when using wonton wrappers. AND they’re so darn cute! Little packages of heaven.
These ravioli are light but flavorful, and the sauce… OMG…THE SAUCE. It’s drinkable. Suck-through-a-straw drinkable. Aromatic. Silky. Rich. Pungent…in a good way (because pungent doesn’t sound like a positive attribute, does it?). I could go on and on.
Disclaimer: my broth is by no means an authentic dashi. I have never made dashi, nor would I even know where to start in making dash at home. So, I made up this sauce with flavors I like, pulling up my food memory from that night out…and it came out so good. Especially for winging it! Yes, that is called “patting one’s own back.”
Now, onto the truffle. I’ve made a few recipes using truffle in the past, and I always feel like I’ve had to defend my use of truffle. Because, let’s face it, it’s an expensive ingredient and isn’t always accessible for everyone. So, while the truffle in this particular dish is amazing, you can leave it out if you need to. The ravioli and broth on their own are still great. If you CAN justify the truffle, though, PLEASE DO IT. It takes things over the top and adds an earthy element that pairs perfectly with the edamame.
Plus, it’s the holiday season, and if there was ever a time to justify an ingredient like truffle, this is it. Given how potent truffle oil can be, you only need a drizzle to impart its luscious, aromatic flavor. Do it. It’s worth it. I promise. Do it, do it, do it! Feeling peer pressured yet? Hah.
Really, though, these ravioli would be the perfect first course of a holiday meal. They’re light enough to keep people interested in subsequent courses, but still satisfying and…well…DELICIOUS. Not to mention cute. Oh wait, I did already mention that.
Like I said, they are the bomb diggity. Fo’ sho.
OK, I’m done embarrassing myself. For now.
For the Ravioli:
- 1½ cups frozen edamame, defrosted and drained
- ½ cup frozen peas, defrosted and drained
- 1 (15-oz) container ricotta cheese (use whole milk if you can justify it)
- ½ cup grated parmesan cheese
- 2 garlic cloves, grated or pressed
- 2 teaspoons white or black truffle oil
- Salt and pepper, to taste
- 1 package of wonton wrappers
- Egg wash
For the Sauce:
- 2 teaspoons canola oil
- 1 shallot, thinly sliced
- 1 tablespoon sliced fresh ginger
- 3 garlic cloves, grated or pressed
- 1 tablespoon sugar
- 2 cups low-sodium vegetable stock
- 1 tablespoon soy sauce
- 2 teaspoons rice wine vinegar
- 1–2 teaspoons Sriracha hot sauce (to taste)
- 2 tablespoons black truffle butter
- Drizzle of truffle oil
- Parmesan cheese, for garnish
- Fresh herbs like chives or parsley, for garnish
For the Ravioli:
- In a food processor, pulse the edamame, peas, and garlic together until smooth. Add in the cheeses, truffle oil, salt, and pepper. Pulse until smooth. Check for seasonings (and try not to eat it all in the process!).
- Fill the wonton wrappers with the filling, sealing the edges with the egg wash. If desired, fold over or pinch the corners together to make them more decorative. Keep the ravioli covered with a damp towel until ready to cook. You can make these a couple days ahead, if needed. Just keep them well wrapped on a sheet tray in the fridge.
For the Sauce:
- Heat the oil in a medium saucepan and add the garlic, shallot, and ginger. Cook over medium-low heat until soft and fragrant, about 5 minutes. Add the sugar, stock, soy sauce, vinegar, and Sriracha. Bring to a boil and then simmer for 15 minutes, or until the sauce is slightly reduced.
- If a smooth sauce is preferred, strain out the shallot, garlic, and ginger (this is what I did because that’s how it was served at the restaurant. If you want to leave it in, though, go for it!). Keep warm until you are ready to serve.
- Bring a large pot of salted water to a gentle boil (GENTLE being the key word here). Drop in the ravioli, in batches, and cook for 2-4 minutes or until they float to the top and are slightly translucent. Remove from the water with a slotted spoon and keep warm until all the ravioli are cooked.
- While the ravioli are cooking, finish the sauce by melting in the truffle butter and drizzling in the truffle oil. You can do this to taste, as truffle is a strong and sometimes acquired taste.
- Place a few ravioli in shallow bowls and ladle some of the sauce over top. Garnish with grated parmesan and chopped herbs. Serve immediately.