For the Ravioli:

1. 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!).
2. 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:

1. 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.
2. 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.

To Serve:

1. 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.
2. 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.
3. Place a few ravioli in shallow bowls and ladle some of the sauce over top. Garnish with grated parmesan and chopped herbs. Serve immediately.