I love these ravioli, and they contain two of my favorite ingredients--edamame and goat cheese. Edamame is a rock star ingredient, as they are a great source of low-cal protein and fiber. Goat cheese isn't anything to sneer at, either!! As a softer cheese, it tends to be lower in fat than the harder cheeses like cheddar. These positives are just happy coincidences, the real winning thing about these ingredients is their taste :)
Adapted from Bon Appetit RSVP
Yield: ~25 ravioli (depending on the size)
1/2 lb frozen edamame
4oz goat cheese
2 oz nufatchel (1/3 less fat cream cheese)
wonton wrappers, or homemade pasta
Cook edamame in large pot of boiling, salted water until tender (~5min). Drain, then transfer to bowl of a food processor with cheeses and blend until smooth. Season filling to taste. This can be made a day or few ahead of time, keep refrigerated.
At this point I use the easy route of wonton wrappers, filling 4 at a time. Seal the edges with water and keep covered with a towel until ready to cook to prevent drying out. Cook 3-4 min in a large pot of boiling salted water, a few at a time to prevent sticking.
An alternative to cooking right away would be to place the filled ravioli on a single layer on a cookie sheet in a freezer until, umm, frozen. :) They can then be packaged into freezer bags for longer storage.
I often eat these on their own I enjoy them that much, but the recommended sauce was a browned butter mushroom sauce (which I will have to try when serving for guests!!). This time I made a Roasted Red Pepper & Tomato Sauce and served it with some sundried tomato chicken sausage. Which led me to think that sundried tomatoes would also be a good addition to the ravioli filling! I'm sure you could also play with the seasonings in the filling, too.
Roasted Red Pepper & Tomato Sauce
1 small onion, diced
2 garlic cloves, minced
1 28oz can fire-roasted whole tomatoes
1 small jar of roasted red peppers (it was 3 peppers worth), roughtly chopped
basil, oregano, salt, red pepper flakes to taste (fresh or dried, whatever you have on hand)
Saute onion in EVOO until softened. Add garlic, tomatoes (with juices), peppers, and seasonings and let simmer for awhile (I just let it go while assembling and cooking the ravioli). If you have fresh herbs, add them towards the end of cooking instead. Cool slightly before blending with an immersion blender, blender, or food processor.
Don't forget to head over to Chocolate-Covered Katie for her Jocolat giveaway. Abbie, at Food that Fit, is putting together an e-cookbook. Check out the details here if you'd like to submit some recipes!