Crispy edamame and green pea ravioli is a homemade vegan ravioli filled with green peas, edamame, garlic, ginger, and togarashi.
The ravioli uses a simple dough made from whole wheat flour and semolina. Soy milk brings the dough together and creates a firm dough that you can roll and shape.
The filling combines peas and edamame with garlic, ginger, and togarashi. After cooking the vegetables until tender, blend them into a smooth and creamy filling.
The ravioli comes with a silky vegetable broth made from carrots, shiitake mushrooms, green chili, and shallot. After cooking the vegetables, blend them until smooth and finish the broth with vegetable Better Than Bouillon and olive oil.
You can boil the ravioli and serve it directly with the broth. Alternatively, pan-fry the cooked ravioli for a few minutes to create a crispy golden outside.
Ingredients
For the Ravioli Dough
- 1 cup whole wheat flour
- 1 cup semolina
- 1 cup soy milk, added a little at a time
- Another plant milk can also be used
For the Edamame and Green Pea Filling
- 1 cup fresh or frozen peas
- 1 cup edamame
- 2 cloves garlic
- An equal amount of ginger
- 1 teaspoon togarashi
For the Silky Broth
- 2 cups water
- 2 carrots
- 3 slices shiitake mushroom
- 1 green chili
- 1 shallot
- 1 teaspoon Better Than Bouillon vegetable
- 2 teaspoons olive oil
For Cooking the Ravioli
- 4 cups water
- 1 teaspoon salt
Prepare the Ravioli Dough
First, combine 1 cup of whole wheat flour with 1 cup of semolina.
Next, slowly pour in the soy milk while mixing the flour and semolina.
Add the milk a little at a time. This makes it easier to control the texture of the dough.
Keep mixing until the ingredients come together into a firm dough.
If you prefer, you can use another plant milk instead of soy milk.
Set the dough aside while you prepare the filling.
Prepare the Edamame and Green Pea Filling
Meanwhile, bring a saucepan of water to a boil.
Add 1 cup of fresh or frozen peas and 1 cup of edamame.
Then add 2 cloves of garlic, an equal amount of ginger, and 1 teaspoon of togarashi.
Cook the mixture until the peas and edamame become tender.
Once the vegetables are ready, remove them from the heat and let them cool.
After they cool, transfer everything to a blender or food processor.
Blend the mixture completely until you have a smooth filling.
The filling should have a thick consistency so it stays inside the ravioli.
Roll the Ravioli Dough
Now take a portion of the dough and divide it into smaller pieces.
Roll each piece as thin as possible.
Use a round cutter to cut the dough into circles about 2 inches across.
If you do not have a round cutter, you can cut the dough into squares with a knife instead.
Continue rolling and cutting until you have enough pieces for your ravioli.
Fill the Ravioli
Place about 1 tablespoon of the edamame and pea filling in the center of each dough circle.
Be careful not to overfill the ravioli.
Next, place another piece of dough over the filling.
Press the edges together firmly to seal the ravioli.
Run your fingers around the edges to make sure the filling stays inside.
Repeat the process with the remaining dough and filling.
Prepare the Silky Broth
While you make the ravioli, you can prepare the broth.
Pour 2 cups of water into a saucepan.
Add 2 carrots, 3 slices of shiitake mushroom, 1 green chili, and 1 shallot.
Cook the vegetables until they become soft and most of the water has cooked away.
As the vegetables cook, their flavors become more concentrated.
Once the vegetables are ready, transfer them to a blender.
Blend everything until the mixture becomes completely smooth.
The carrots give the broth its color, while the shiitake mushrooms, green chili, and shallot add more flavor.
Pour the smooth mixture back into the saucepan.
Then add 1 teaspoon of vegetable Better Than Bouillon and 2 teaspoons of olive oil.
Stir everything together and let the broth simmer.
Cook the Ravioli
Next, bring 4 cups of water to a boil.
Add 1 teaspoon of salt.
Carefully place the ravioli into the boiling water.
Cook the ravioli until they float to the surface.
When they float, remove them carefully from the water.
Continue cooking until you have boiled all of the ravioli.
Make the Ravioli Crispy
You can serve the boiled ravioli with the broth, but pan-frying gives them an extra crispy texture.
Heat a pan and place the cooked ravioli inside.
Pan-fry them for about 4 to 5 minutes on one side.
Let the ravioli become golden and crispy before removing them from the pan.
The crispy outside works especially well with the soft pea and edamame filling.
Serve the Ravioli with the Silky Broth
Pour some of the warm vegetable broth into a serving dish.
Then place the ravioli over the broth.
If you pan-fried the ravioli, arrange them with the crispy side facing up.
The finished dish combines a smooth vegetable broth with homemade ravioli, a creamy green filling, and a crispy golden outside.
Crispy Edamame & Green Pea Ravioli Recipe
This edamame and green pea ravioli brings together several different textures in one dish.
The whole wheat flour and semolina create a firm homemade dough. Inside, the peas and edamame make a smooth filling with garlic, ginger, and togarashi.
Meanwhile, the silky broth uses carrots, shiitake mushrooms, green chili, and shallot. Cooking the vegetables first helps concentrate their flavors before blending them into a smooth sauce.
You can simply boil the ravioli and serve it with the broth. For extra texture, pan-fry the cooked ravioli for about 4 to 5 minutes until the outside becomes crispy.
Serve the ravioli over the silky vegetable broth for a homemade vegan meal with a creamy filling, crispy edges, and plenty of flavor.
Watch the Full Recipe Video
Want to see every step of this recipe in action? Watch the complete video tutorial on our YouTube channel.
You’ll see how to make the whole wheat and semolina dough, prepare the edamame and green pea filling, shape the ravioli, make the silky broth, and crisp the finished ravioli.
📺 The full step-by-step video is available below. Simply press play and cook along with us!
👇 Watch the complete recipe here:
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