Posted by ehme on November 4th, 2007 in Healthy or something like it, side dish

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6 first course servings

• 1 lb. shelled fresh or frozen edamame
• 8 oz. fresh goat cheese, room temp.
• 4 oz. cream cheese, room temp.
• 24 gyoza (potsticker) wrappers
• 1 large egg, beaten to blend (for glaze)
• 3/4 c. butter
• 5 oz fresh shiitake mushrooms, stemmed, thinly sliced
• shaved Parmesan cheese

Cook edamame in large pot of boiling salted water until tender, about 6 mins. Drain.  Transfer to processor.  Add both cheeses; process until smooth.  Transfer to strainer set over large bowl.  Press mix through strainer with spatula.  Solids may remain in strainer.  Season filling with salt.  Cover and chill until firm, about 4 hours.

Line baking sheet iwth waxed paper.  Place 1 gyoza wrapper on work surface.  Place 1 T. filling on wrapper.  Brush edges with glaze, fold over and seal.    Repeat with all.  (Can be made up to one day ahead.)  Cover and chill.

Melt butter in large skillet over medium heat.  cook until brown, stirring often, about 5 mins.  Add mushrooms and saute until soft, about 3 mins.  Season with salt and pepper.

Meanwhile, working in 2 batches, cook ravioli in large pot of boiling salted water until ravioli rise to surgace, about 3 minutes.  cook 1 minute longer.  Using slotted spoon, drain ravioli well and transfer to skillet with sauce.

Toss ravioli gently over medium heat to coat and rewarm sauce.  Divide and serve.  Top with shaved parmesan cheese.