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Soybean Ravioli

Soybean RavioliSoybeans can be purchased at a very reasonable price, soaked overnight, and simmered slowly for about 2 1/2 hours. Canned soybeans may also be used in this tasty recipe.

Serves 2-3.


  • 1 medium egg
  • 1 Tbsp water
  • 1 clove garlic, chopped
  • 1/2 small onion, chopped
  • 2/3 c cooked soybeans, drained
  • 1/8 tsp crushed red pepper flakes
  • 1/2 tsp dry basil
  • 1/8 tsp oregano
  • 1/8 tsp fennel seeds
  • 1/2 c fine dry bread crumbs
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 tsp olive oil
  • 20 wonton wrappers, thawed (6 oz)
  • 1 quart pasta sauce


  1. In a small bowl or cup, lightly beat the egg with the water to form an egg wash. Set aside.
  2. Place the garlic, onion, soybeans, red pepper flakes, basil, oregano, fennel seeds, bread crumbs, salt, pepper, and oil in a food chopper or food processor. Pulse and process until you have a thick smooth paste.
  3. Place 1 tablespoon of the soybean paste in the center of a wonton wrapper. Brush the edges with the egg wash. Add another wonton wrapper on top and seal edges, pressing any bubbles out from the center and applying light pressure to edges. Repeat with remaining soybean paste and wrappers.
  4. Boil about 2 quarts of salted water. Drop raviolis in the boiling water 3-4 at a time. Boil 3 minutes. Remove with slotted spoon. Serve hot with pasta sauce of your choice. Sprinkle with minced parsley and/or Parmesan cheese.

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