Recipe By: ©2009 Eric Villegas
9 ounces podded branch beans (edamame), plus extra for garnish
1/2 cup fresh mint, picked and chopped, plus extra for garnish
2 tablespoons roasted garlic soy oil, or similar, plus extra for garnish
5 ounces Manchester cheese, or similar
1 cup hard grating cheese, like Great Lakes Cheshire, grated or to taste, plus extra for garnish
1 whole fresh lime, juiced
Michigan kosher salt
Black pepper, freshly ground
1 package wonton wrappers, defrosted if frozen
If using frozen branch/edamame beans, blanch them until just tender in unsalted boiling water. Smash or finely chop half the beans and leave the other half whole.
Put all the beans into a bowl with the chopped mint (added to taste), garlic oil and the manchester cheese. Lightly fork this through, adding the Cheshire, lime juice and seasoning to taste.
Lay 12 of the wonton wrappers out on a flat work surface, and wet them lightly around the edges by brushing with a little water. Divide the cheese mixture among the wrappers, mounding approximately 1 tablespoon in the center of each. Cover with the remaining wrappers, aligning them with the squares beneath, and press gently around the edges to seal. Continue with remaining filling and wrappers.
Bring 3 to 4 quarts of water to a strong boil in a large saucepan. Carefully place the filled wontons in the boiling water, moving them gently at first so they don’t stick to the bottom of the pan. After a minute or so they will float to the top. Continue boiling gently for about 3-5 minutes.
Carefully drain the raviolis and serve drizzled with a little garlic oil, and scattered with the extra branch/edamame beans, some chopped mint, garlic oil and some freshly grated or shaved cheese.
Note: The ravioli can be filled and cooked ahead of time; after draining them, submerge in a bowl of cold water to stop the cooking. Then drain again, and set aside in a single layer. Reheat in a microwave oven, or very quickly in boiling water, just before serving.