Ravioli with edamame and egg

The delicious fresh pasta ravioli boasts a delicate filling of edamame puree, fresh cheese and egg yolk. Serve with edamame beans fried in butter. try also this croque monsieur and croque madame recipe too.

Ingredients

Appetizer For 4 people

For 8 pieces

500 g of frozen edamame in the pod

80 g of fresh cheese, e.g. Philadelphia

4 tablespoons of water, cold

salt

pepper

4 rolls of fresh pasta of 125 g each

8 yolks

2 tablespoons of butter

Freind's kitchen recipes, Salami chips.

How to proceed

Preparation: approx. 60 minutes

Boil the edamame pods in water for approx. 5 minutes. Drain and rinse with cold water. Free the beans from the pod and set some aside for garnish. Pour the remaining beans, fresh cheese and water into a tall bowl. Blend with the hand blender, to obtain a thick puree. Season with salt and pepper.

Carefully unroll a package of pasta. In the middle of the pastry, distribute 4 portions of filling of 2 tablespoons each. With a spoon, form a hollow in each portion and carefully place an egg yolk. Unroll the second sheet of dough and brush it with the egg white. Place it with the brushed side on the first sheet of dough. Press the dough lightly around the four fillings. Cut out the ravioli with a 12 cm Ø ring mould. Proceed in the same way with the remaining rolls of dough.

Slowly simmer the ravioli in abundant salted water for 3-4 minutes. In a large non-stick pan, fry the edamame set aside in butter. Add a little cooking liquid from the ravioli. Remove the pan from the heat. Remove the ravioli from the water with a slotted spoon. Place them in the pan, mix carefully and distribute on plates. To taste, sprinkle with grated cheese. Serve with a salad. You may be interested to read Moroccan coffee recipe/ pumpkin and courgette soup.