Buddakan. I just like how it rolls off the tongue. Buddakan. A year or so ago, during a conference in Philadelphia, a group of us went to Buddakan for dinner. Buddakan. It’s phenomenal. Go there. I had edamame ravioli and left inspired to figure out how to make it at home. In fact, the search for that recipe is what finally compelled me to do this site (although it still took a while to execute – both the site and the recipe, actually).
Edamame is a great source of protein, fiber, folate, and vitamins K, C, and A. And it’s a whole soy, so no worries about the soy drama.
I use won ton wraps because they’re easy to find and less doughy than regular pasta, but you can use either. Although won ton keeps with the Asian theme…
For sauce, I typically use tofu sour cream with a dash of soy sauce and wasabi blended in, but you could also use a cream or butter sauce. (Or maybe add wasabi to the edamame in the food processor – hmmm…) Whatever floats your boat. But do add some wasabi. It’s the pièce de résistance.
INGREDIENTS (makes about 20 raviolis – if that’s a word)
1 c frozen, shelled edamame
1 c frozen, shelled green peas
2-3 cloves of garlic
1 T extra virgin olive oil
1 t salt and pepper
splash of water, if necessary for smooth consistency and for sealing the won ton
1 pkg won ton wrappers
Bring a pot of water to boil and add edamame and peas. Boil for 5 minutes and drain.
In a food processor, blend cooked edamame and peas, garlic, olive oil, salt, and pepper. Add a dash of water if necessary so that the mixture is slightly creamy but stiff (it should stick together without being too dry).
Take the won ton wrappers and fill with 1 T of the mixture each. Lightly spread water along all four edges of the wrapper and press to seal.
Let them sit for a few minutes to seal the edges. Can also be stored for up to a week in the refrigerator.
Bring a large pot of water to boil and add the won tons. Boil for about 5 minutes or until they float to the top. Then remove.
And serve! Pretty. And unusual. Pretty unusual.