This recipe is kind of out there. I admit it. But why not? Why not fill raviolis with a gingery veggie loaded filling and drizzle creamy peanut sauce over top. Who says Raviolis have to be strictly Italian? I also made it a little more Asian (and a lot easier!) by using wonton wrappers instead of homemade pasta. All sorts of fusion going on here.
The base of the filling is shredded cauliflower, or cauliflower rice. Its pretty simple. You just run a head of cauliflower through your food processor so that it crumbles. Its wonderful. It can be used in place of rice in many recipes. Because it is in smaller crumbles, it is perfect for a filling and stuffing. There are also onions, peppers, mushrooms, carrots, ginger, lime, and all sorts of good stuff. If you would like to learn more about cauliflower rice, Click HERE.
The sauce is simple, healthy, and creamy and tastes amazing drizzled over these raviolis. I also wanted to give you the option of pan frying them for a crispier texture or boiling them for a soft silky texture. Both options are delicious. I made half of each. Pan frying makes them taste more like a pot sticker or wonton and boiling makes it taste more like a traditional ravioli with fresh pasta.
You can make the sauce and filling up to two days in advance, just store in an airtight container. I suggest filling all the raviolis before starting to boil or pan fry.
Makes up to 48 raviolis
- 1/2 C. all natural salted peanut butter (the kind with just peanuts and salt in the ingredient list)
- 2 TBSP. rice vinegar
- 2 TBSP. soy sauce (or tamari)
- 1 TBSP. toasted sesame oil
- 1 tsp. ground ginger
- 1 tsp. sriracha sauce (you can add more if you want it spicier)
- 1 tsp. brown sugar
- 1 garlic clove, minced
- 1/2 C. water
- salt to taste
1. In a small bowl whisk together the peanut butter, rice vinegar, soy sauce, sesame oil ,ginger, sriracha sauce, sugar, and garlic.
2. Add the 1/2 C. water and whisk until combined. You may have to add a little more or less water depending on the viscosity of your peanut butter.
3. Once the consistency is just right, taste and add salt and more sriracha sauce if needed.
Make this sauce first because you will use a little of it in the filling.This sauce can be made up to two days ahead of time and stored in an air tight container in the fridge.
- 1 head cauliflower, shredded
- 1/2 TBSP. olive oil
- 1/2 yellow onion, diced
- 6 oz. mushrooms, roughly chopped
- 1/2 large green bell pepper, diced
- 2 C. shredded carrots (or matchstick carrots)
- 2 cloves garlic, pressed or minced
- 1 tsp. ginger, peeled and grated
- 1 tsp. salt, plus more to taste
- 1 TBSP. lime juice
- 2 TBSP. reduced sodium soy sauce
- 1/4 C. Peanut Sauce (Recipe Above)
1. Shred the cauliflower. To do this, first wash and trim a head of cauliflower. Roughly chop into florets and feed it into your food processor with the shredding blade attached. It should be crumbled with some strand like pieces mixed in. You can also pulse it a few times until crumbled in the main bowl of a food processor with the normal blade, if you don’t have the shredding attachment. If you don’t have a food processor, shave the head of cauliflower against a box grater so that it crumbles into small pieces. Set aside.
2. Heat the oil in a large skillet over medium high heat. Once the oil is hot, add the onion and cook for 3-5 minutes. Add the mushrooms, peppers, carrots, ginger, and garlic and stir. Cook for another 5 minutes until the peppers and carrots are tender.
3. Add the shredded cauliflower. Stir to combine.
Add the salt, lime juice, soy sauce, and the peanut sauce. Stir to combine and let cook for about 5 more minutes. Set aside until ready to assemble the raviolis.
- 1 batch of the Veggie Filling (recipe above)
- 1 or 2 packages of wonton wrappers (Each package will make 24 raviolis. You will have enough filling to make two packages worth, but if you want to make less, the extra filling is good eaten on its own with a little peanut sauce drizzled over top.)
- 1 egg
- a drizzle of water
- a drizzle of oil if pan frying or a pot of water if boiling
- Peanut Sauce (recipe above)
- sliced green onions for topping
- salted peanuts for topping
1. Make a ravioli filling station. Have a place to lay out the wonton wrappers, a place to place them after they are filled, and an easy to reach place to set your filling. Make an egg wash in a small bowl by whisking together an egg and a little bit of water.
2. Place one square wonton wrapper in front of you. Using a pastry brush, brush a coat of egg wash around the edges of the wrapper.
3. Scoop one Tablespoon of filling into the center of the wrapper.
4. Place a second wrapper on top and press down slightly so the edges of both wrappers meet. Try to push out any air bubbles around the filling.
5. Press the corners of both wrappers together until they are sealed. Next, press down the sides until both wonton wrappers are sealed together, pressing out air bubbles as you work. Continue this process until all the raviolis are filled and sealed. You can complete two packages of wontons, or just one. Each package makes 24 raviolis. If you choose to just use one package, you will have some left over filling. Just eat it the next day for lunch with a little peanut sauce drizzle over top. Its good on its own.
6. Now you have the choice of pan frying the raviolis or boiling them. Both options are delicious. Pan frying gives the raviolis a crispier texture, more like pot stickers. Boiling them makes them taste and feel just like homemade pasta, with a soft and tender texture.
7. TO PAN FRY: Heat a drizzle of oil in a skillet on medium-high heat. Place as many raviolis as you can in the pan without over lapping them. Cook until toasted and golden brown on the outside, about 2 minutes. Flip to the other side and cook about 2 minutes more. Repeat until you have cooked all the raviolis.
8. TO BOIL: Fill a pot with water and give it a generous sprinkle of salt. Bring to a rolling boil. Once boiling, add four or five raviolis and cook for 4 minutes. Remove with a slotted spoon. Continue until all the raviolis are cooked.
9. Place the desired amount of raviolis on a plate and drizzle the peanut sauce over top. Sprinkle with green onions and salted peanuts.