Recipes|Featured Main

Fava Bean Ravioli

Fava Bean Ravioli

Fava Bean Ravioli Photo
Difficulty Level: Advanced
  • Prep Time:
    1 Hr 30 Min
  • Cook Time:
    PT1H40M
    10 Minutes
  • Yield:
    3 Dozen
Fava beans, also known as broad beans, are a quintessential flavor and ingredient of spring. These ravioli are easily built by using store bought pasta sheets or wonton wrappers. Eat as many as you desire and freeze the rest for another time.
Ingredients
  • Homemade or prepared pasta dough or wonton wrappers
  • 2 cups shucked fava beans
  • 1 cup ricotta cheese
  • ¼ cup grated parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon lemon zest
  • ½ teaspoon ground black pepper
  • Salt to taste
  • 1 beaten egg white (optional)
  • Butter
  • Cut asparagus (optional)
  • Sliced spring onion or leek (optional)
  • Extra parmesan for garnish
  • Homemade or prepared pasta dough or wonton wrappers
  • 473.18ml shucked fava beans
  • 236.59ml ricotta cheese
  • 59.15ml grated parmesan cheese
  • 25.56g chopped fresh parsley
  • 25.56g chopped fresh basil
  • 4.26g lemon zest
  • 2.13g ground black pepper
  • Salt to taste
  • 1 beaten egg white (optional)
  • Butter
  • Cut asparagus (optional)
  • Sliced spring onion or leek (optional)
  • Extra parmesan for garnish

Fava beans, also known as broad beans, are a quintessential flavor and ingredient of spring. These ravioli are easily built by using store bought pasta sheets or wonton wrappers. Eat as many as you desire and freeze the rest for another time.

Preparation
STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

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.

STEP 6

Sprinkle with extra parmesan cheese and serve hot.

Options

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.

Sign up for our weekly featured recipe