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Green Alien Ravioli

Serves 4

Young chefs can help put together these ravioli; if you have leftover filling, you can use it as a pasta sauce later in the week!


  • 2 tablespoons unsalted butter
  • 1 onion
  • 1 bag shelled frozen edamame (16 ounces), thawed, divided
  • 1 cup heavy cream, divided
  • Salt and pepper
  • 3 dozen 2 1/2-inch round gyoza or wonton wrappers
  • 1/3 cup finely grated parmesan cheese, plus more for serving


  1. In a 12-inch skillet, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the edamame and cook for 3 minutes. Reserve 1 cup of the edamame; add the remainder to a food processor and puree with 1/4 cup cream, 1/4 cup water and a pinch each of salt and pepper. Reserve the skillet.
  2. Bring a large saucepan of salted water to a boil. Place the wrappers on a work surface and center a tablespoon of edamame mixture on each. Dampen the perimeter of a wrapper, fold into a half-moon shape and pinch the edge to seal. Place on a parchment-lined baking sheet. Repeat with the remaining wrappers. Add to the ravioli to the boiling water and cook until tender, about 5 minutes.
  3. Meanwhile, in the reserved skillet, combine the reserved edamame, the remaining 3/4 cup cream and 1/4 teaspoon salt; bring to a boil. Add 1/3 cup of the ravioli cooking water and 1/3 cup parmesan; stir until the cheese is melted. With a slotted spoon, transfer the ravioli to the skillet; turn to coat in the sauce.
  4. Divide among four bowls and sprinkle with more parmesan.

Recipe by Tracey Seaman, Test Kitchen Director, Every Day with Rachael Ray. Reprinted with permission from Every Day with Rachael Ray.