Recipe Edemame ravioli with shiitaki mushroom curry sauce

[medtran49]

The recipe is vegan as written, but can use substitutes if vegan products are not available.

Ravioli, recipe makes 12-16 ravioli

1 Tbsp minced garlic
8-9 ounces shelled edemame
3/4 cup 1/4 inch diced onion
2 Tbsp vegan egg substitute for vegan dish or 1 egg beaten for vegetarian/omnivore dish
24-32 square dumpling wrappers, about 3 inch square

Shiitaki curry sauce

1/2 pound roughly chopped shiitaki mushrooms
1 Tbsp minced ginger
1 Tbsp minced garlic
3 Tbsp red or green vegan or regular Thai curry paste
1 can Thai coconut milk
2 cups vegetable stock
2 limes
Salt and pepper to taste

Vegetable or grapeseed oil

Cook the edemame in a large pot of boiling salted water for 10-12 minutes until soft. Drain in a colander then place in a large bowl and allow to cool.

Meanwhile, in a medium skillet, heat 2 tsp oil and sauté the onions until soft, then add the garlic and cook for a minute or 2 more. Add to the bowl with the edemame. Partially mash or roughly chop the edemame mixture.

Add a little oil to the medium skillet and sautee the garlic and ginger, add the mushroons, season and cook until soft. Clear a circle in the center of the skillet and cook the curry paste a bit. Add the coconut milk a little at the time stirring to mix with the curry paste well. Add the vegetable stock and juice from the limes and bring to a boil. Contine to cook and reduce about a third.

Lay out half of the dumpling wrappers on a cutting board and brush edges with the egg substitute or egg wash. Keep the remaining wrappers covered with a damp paper towel. Place about 2 tablespoons of filling on top of the wrappers for each ravioli. Cover the wrappers on the board with the remaing wrappers and press down around the edges, trying to get as much air out as possible. Pick up each ravioli and press around the edges with your fingertips to make sure you get a good seal. If the ravioli will be sitting a while, cover with damp paper towels to keep wrappers from drying out and becoming brittle.

Cook the ravioli in a covered pot of gently boiling salted water for 3-4 minutes, gently stirring once. Lift the ravioli out with a slotted spoon and place in serving bowls. Blot any excess water. Divide sauce evenly.

I used 5 ravioli per serving, but only managed to eat 3 of mine.