[Recipes
Edamame Ravioli in Ginger Lemongrass Broth
Executive Chef Jason Gethin recently added this dish to the menu at Mister Tiki Mai Tai Lounge. This unique fusion dish combines an Italian pasta concept with Asian ingredients.
| Serves: | 4 | Vegetarian: | Yes |
|---|---|---|---|
| Preparation Time: | 03:00 Includes 1 hour resting time |
Cuisine: | Fusion |
| Difficulty: | Difficult | Meal Type: | Dinner |
| Main Ingredient: | soy | Dish Type: | Main Course |
| Main Cooking Method: | Boil | Season/Occasion: | Any Occasion |
Edamame Ravioli
Ingredients
- 2 C. defrosted cleaned edamame
- 1 Tbsp. chopped shallot
- 1/2 C. cream
- 1 C. ricotta
- 2 Tbsp. torn mint
- 2 eggs
- to taste, salt & white pepper
- 1 Tbsp. water
- 20 wonton skins
Directions
Place edamame, shallot, cream, ricotta, mint, 1 egg, salt and pepper in food processor and puree until smooth, allow to set for 1 hour. Mix remaining egg and water. Lay out wonton skins and place 1 Tbsp. edamame mix in the middle, brush with egg mixture, and fold in half sealing the edges tightly. Lay on pan and dust with corn starch. Set aside until ready to cook.
Bring a pot of water to a rolling boil, add 1 Tbsp. salt and then raviolis. While raviolis are cooking place heated broth in a bowl with shelled edamame and baby spinach leaves. When done place cooked ravioli in middle garnish with torn mint and lime zest. Serve immediately.
Lemongrass Broth
Ingredients
- 1 Tbsp. oil
- 2 cloves garlic, crushed
- 2 shallots
- 2 Tbsp. chopped ginger
- 8 oz. shrimp shells
- 1/4 C. sake
- 1 stalk lemongrass, chopped
- 2 dried chiles preferably Thai dried red chiles
- 2 chopped lime leaves, kaffir
- 4 C. water
- to taste, salt and white pepper
- 1 Tbsp. fresh lime zest