Our Fava Bean Ravioli Recipe from Podere il Casale
These fava bean ravioli are everyone’s favorite springtime dish. Fava beans have an irresistibly buttery texture, and as a ravioli filling for ravioli, they evoke spring with every bite you take.
Here are the ingredients and the method:
For the pasta dought:
- 3 eggs
- 150 g all-purpose flour (or 00 flour)
- 150 g durum wheat semolina
- Salt
For the filling:
- 800 g podded fava beans
- 100 g aged pecorino or grated Parmesan cheese
- Salt and pepper
- Extra virgin olive oil
Preparation time: 1 hour
1.Make pasta sheets according to the instructions found at the beginning of this chapter. Cut them in half lengthwise.
2.Make the filling: Bring a large pot of water to a boil.Cook the podded fava beans until their skins soften, about 2 minutes. Drain and place the beans in an ice-water bath until cooled. Peel and discard skins. Add ¾ of the peeled fava beans, the pecorino, and a glug of olive oil to a food processor and mix until smooth.
3.To assemble the ravioli, drop the filling mixture onto a pasta sheet, a teaspoonful at a time, about 1 inch / 3 cm apart. Cover the filling with a top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife, or use a ravioli-cutter stamp. Repeat with the remaining pasta sheets and filling.
4.Bring a large pot of salted water to a boil. Add the ravioli and cook for 2–3 minutes—once they float to the top they are done. Drain and toss with extra virgin olive oil and the remaining cooked fava beans.
Serve and enjoy! Buon appetito!
This is one of the recipes you’ll find in our Podere Il Casale Cookbook
