Home / Recipes / Diet / Vegetarian Recipes / Korean-Inspired White Kimchi Ravioli

White Kimchi Ravioli Recipe with Parmesan Cream Sauce

  • Vegetarian Recipes Icon
Calories: 589kcal|Fat: 28.1g|Carbohydrates: 57.5g|Protein: 25.5g | 45 minutes
This post may contain affiliate links. Read my disclosure policy.
A Korean inspired white kimchi ravioli with a parmesan white sauce topping inspired by the K-drama Business Proposal.
White Kimchi Ravioli, known as “baek kimchi mandu” in Korean, embodies a fascinating fusion of Korean and Italian cuisine. K-Drama fans may recall Shin Ha-ri and Kang Tae-moo passionately discussing their dream food combination for an entire episode, igniting my curiosity. The trick here is using an Italian dish and incorporating white kimchi as a filling. Thanks to its delicate flavor compared to the red variety, the combination is quite satisfying. Shin Ha-ri spent days perfecting it, but I’ve given it a shot and think I’ve nailed it

What is White Kimchi?

White kimchi, known as “baek kimchi” in Korean, is a variation of the classic kimchi that is fermented without the addition of chili pepper. It’s milder and more delicate in flavor compared to its fiery counterpart. It’s usually made with a medley of vegetables, such as napa cabbage, radish, and scallions, and is often seasoned with garlic, ginger, and a touch of sweetness. 

Why You’ll Like It

  • Homemade ravioli
  • Vegetarian friendly
  • Unique mix
  • Taste the white kimchi

White Kimchi Ravioli Recipe from Business Proposal

  • Vegetarian Recipes Icon
Servings 4 people
Calories 589
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Fat: 28.1g|Carbohydrates: 57.5g|Protein: 25.5g

Description

A Korean inspired white kimchi ravioli with a parmesan white sauce topping inspired by the K-drama Business Proposal.

Ingredients

For the ravioli dough:

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 tablespoon olive oil
  • pinch of salt

For the white kimchi filling:

  • 1 cup (150g) finely chopped white kimchi
  • 1 cup (250g) ricotta cheese
  • ¼ cup (25g) grated Parmesan cheese
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • 1 egg

For the sauce

  • 1 chopped shitake mushroom
  • 2 tablespoon butter
  • ¼ chopped onion
  • ¼ teaspoon ground nutmeg
  • ½ cup milk
  • ¼ cup half and half
  • ½ cup parmesan cheese
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt

Instructions

Ravioli Dough:

  • In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Create a well in the center.
  • Crack the eggs into the well and add the olive oil.
  • Using a fork, gradually incorporate the flour into the wet ingredients until a dough forms.
  • Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic.
  • Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

White Kimchi Filling:

  • In a separate mixing bowl, combine the finely chopped white kimchi, ricotta cheese, grated Parmesan cheese, minced garlic, salt, pepper, and one egg. Mix until well combined.

Assembly:

  • Roll out the rested dough on a floured surface to your desired thickness.
  • Spoon small portions of the white kimchi filling onto one half of the rolled-out dough, leaving space between each spoonful.
  • Fold the other half of the dough over the filling.
  • Press down around each mound of filling to seal the ravioli.
  • Use a knife or a ravioli cutter to cut out individual ravioli squares or circles.

Sauce:

  • In a skillet, sauté the chopped shitake mushroom and chopped onion in butter until fragrant.
  • Add ground nutmeg and stir for about a minute.
  • Pour in the milk, half and half, and pasta cooking water. Let the mixture simmer for a few minutes until slightly thickened.
  • Stir in the grated Parmesan cheese until melted and smooth.
  • Season the sauce with salt, black pepper, and adjust seasoning to taste.

Cooking:

  • Bring a large pot of salted water to a boil.
  • Carefully add the ravioli to the boiling water and cook for about 3-4 minutes, or until they float to the surface and are tender.
  • Using a slotted spoon, remove the cooked ravioli from the water and transfer them to serving plates.

Serving:

  • Spoon the prepared sauce over the cooked ravioli.
  • Garnish with additional grated Parmesan cheese and chopped parsley, if desired.
  • Serve hot and enjoy your homemade White Kimchi Ravioli!

Variations

How to Store the White Kimchi Ravioli?

Refrigerate: Place the ravioli in an airtight container in the fridge for up to 3 days. If not consuming immediately, you can store them uncooked in the fridge for up to 1 day. Use within 3 days for best quality.
Freezing: Freeze the ravioli without the sauce as the sauce is better cooked fresh when serving the ravioli. When serving the ravioli, thaw overnight in the fridge.
 

How to Reheat the Ravioli with the Sauce from the Refrigerator?

To reheat ravioli mixed with sauce from the refrigerator, heat them in a skillet or saucepan maybe with a dash of milk or hot water on the stovetop until warmed through, then serve and enjoy.

How to Serve Kimchi Ravioli?

These kimchi ravioli are quite filling on their own and if I were to add a side to them I would reduce the portion size.  You can serve the ravioli alongside a fresh green salad to round out the meal or a side of roasted vegetables or sautéed greens to complement the flavors.

As a drink, I would mix a shot of Soju with beer for a Korean dinner!

Health Info

  • Calories: 589kcal
  • Sugar: 3.3g
  • Sodium: 932mg
  • Fat: 28.1g
  • Carbohydrates: 57.5g
  • Fiber: 2.7g
  • Protein: 25.5g

You might Like More…

1
japchae mandu
Japchae Mandu Recipe (Vegetarian Dumplings)
Check out this recipe
2
Easy Jajangmyeon Recipe – Korean Date Dinner
Check out this recipe
3
Bibim Guksu
Cold Korean Spicy Noodles – Bibim Myeon
Check out this recipe
4
ina garten kimchi fried rice with fried egg
Ina Garten Kimchi Fried Rice with Fried Egg
Check out this recipe

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top