{"id":4408,"date":"2020-07-15T07:23:33","date_gmt":"2020-07-15T07:23:33","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/?p=4408"},"modified":"2020-07-17T00:10:58","modified_gmt":"2020-07-17T00:10:58","slug":"edamame-ravioli","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2020\/07\/15\/edamame-ravioli\/","title":{"rendered":"Edamame ravioli"},"content":{"rendered":"\n

Every week, I am hoping for a more quieter week and every week day is getting busier and I end up with very very little time to cook… for example today my lunch was some raw carrots, a piece of Comte cheese and some nuts… as I rushed between meetings and things to do. It is also often a bowl of rice topped with something rapidly cooked (more coming about that soon). So when I manage to have just a little more time to cook I jump on the occasion and I cook some more fancy things. \u201cFancy\u201d being almost exaggerated!!
The season for edamame is starting now and I got some from the farmers market, which I was thinking I would just boil for a quick use in salad or with rice but then I had this little window of time for cooking and I was all set for making edamame gyoza, but then thought that as delicious it seems, it would be almost too conventional in traditional Japanese flavors, so I decided to opt for the Italian version: ravioli!!!<\/p>\n\n\n\n

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While making ravioli takes a little bit more time, it is so rewarding and we love them so much that it is always worth eating a bit late!!! For this edamame ravioli, I mixed in the filling the edamame and some pork meat and I dressed them simply with olive oil, salt and pepper. Here is my recipe.<\/p>\n\n\n\n

Edamame ravioli<\/strong><\/p>\n\n\n\n