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Blanch shucked fava beans in boiling salted water for about 2 minutes then transfer to ice bath. Peel off thick skin surrounding pod to reveal bright green beans. Reserve ¼ cups of beans for serving.
Add shucked, blanched, and peeled fava beans to food processor with ricotta cheese, parmesan, parsley, basil, lemon zest, black pepper, salt and blend to combine.
To build ravioli place dough on lightly floured work surface. Fill each ravioli with about 1 tablespoon of filling. Use egg white or water to help glue the edges to seal. Freeze prepared ravioli or move on to step 4 to cook and serve.
When ready to cook, bring a large pot of salted water to a boil. Gently add ravioli and cook until they start to float, about 3-5 minutes.
Meanwhile in a large sauté pan melt butter over medium heat until starts to lightly to turn golden brown. Add reserved fava beans, asparagus and spring onions if using and cook until bright and tender, about three minutes. Add ravioli directly from the pot. Gently coat in butter sauce.
Sprinkle with extra parmesan cheese and serve hot.
This recipe makes about 3 dozen small ravioli, but they do not all need to be cooked immediately. Freeze them laid out on a floured cookie sheet before transferring to a resealable bag or container. When ready to serve follow Steps 4-6 cooking in batches if needed to not over crowd the pot.
If fava beans are unavailable this filling can also be made with blanched asparagus, edamame, or sweet peas.