Fava Bean And Parmesan Ravioli

1. 1

   Cook fava beans in a saucepan of boiling salted water for 1-2 mins, until tender. Drain; return cooking water to saucepan. Plunge fava beans into a bowl of iced water to prevent further cooking. Drain and peel outer skins.

2. 2

   Reserve 1/2 cup of the beans to serve. Transfer remaining beans to a food processor with Parmesan, ricotta, basil and lemon peel. Season to taste and process until smooth.

3. 3

   Working in 3 batches, place 5 wrappers on a clean dry surface. Spoon 1 tbsp filling into center of each wrapper. Brush edges with egg. Top with a second wrapper, pressing together to seal.

4. 4

   Combine tomato and olive oil in a medium bowl. Season to taste. Set aside.

5. 5

   Bring bean cooking water to a boil on high heat. Working in 2 batches, cook ravioli 5-6 mins each, until pasta floats. Remove with a slotted spoon to serving plates.

6. 6

   Top with tomato mixture, reserved beans, and additional basil leaves and Parmesan cheese. Finish with a drizzle of olive oil and a grinding of pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.