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1
Bring a large pot of water to a boil; add the beans.
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2
Cook until tender, 6 to 7 minutes.
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3
Transfer to an ice-water bath; let cool 1 minute.
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4
Drain; squeeze the beans from the skins.
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5
Transfer 2 cups of the beans to a food processor.
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6
Add the cheeses, mint, lemon juice, and 3/4 teaspoon salt.
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7
Process until smooth.
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8
Refrigerate the filling at least 1 hour (up to 2 days).
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9
Divide the dough into 4 pieces.
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10
Dust 1 piece of dough with flour (cover the remaining pieces with plastic wrap).
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11
Set the rollers of a pasta maker to the widest setting; roll the dough through.
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12
Fold the dough into thirds; pass through again, narrow side first.
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13
Repeat until smooth, 3 or 4 more times.
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14
Run the dough through progressively narrower settings, using additional flour as needed, until very thin (at least 5 inches wide).
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15
Cut the sheet crosswise into manageable pieces.
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16
Dust 2 rimmed baking sheets with cornmeal; set aside.
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17
Place 1 piece of pasta sheet on a lightly floured work surface (keep the unused pieces covered).
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18
Space heaping tablespoons of filling 3 inches apart on lower half of sheet.
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19
Using a wet pastry brush, moisten the pasta around each mound of filling.
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20
Fold the top half of the sheet over the filling to meet the edge; press around the mounds to eliminate air and to seal.
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21
Cut the pasta into 2 1/2- to 3-inch squares using a pizza wheel.
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22
Brush away excess flour.
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23
Place the ravioli on cornmeal-dusted baking sheets.
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24
Roll out the remaining pasta dough, and repeat.
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25
(If serving that day, cover the ravioli with plastic wrap, and refrigerate on baking sheets until ready to use.
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26
If making ahead, freeze on baking sheets until firm, about 1 hour, and then transfer to an airtight container; freeze until ready to use, up to 1 month.)
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27
Bring a large pot of water to a boil; add salt.
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28
Add half the ravioli; gently stir once.
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29
Cook at a gentle boil until the ravioli are just tender, 3 to 5 minutes.
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30
Transfer to a colander using a slotted spoon; drain.
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31
Cover to keep warm.
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32
Repeat with remaining ravioli.
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33
Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat.
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34
Reduce heat to low; cook the butter until lightly browned, 3 to 4 minutes.
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35
Add half the ravioli to the skillet; toss to coat.
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36
Using a slotted spoon, transfer the ravioli to a platter; cover to keep warm.
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37
Repeat with the remaining ravioli.
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38
Cook the remaining 4 tablespoons butter until lightly browned as above.
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39
Add the reserved cup beans; cook over low heat until warm, about 20 seconds.
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40
Transfer the ravioli to serving plates.
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41
Spoon the beans and butter over ravioli.
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42
Sprinkle with cheese; season with salt and pepper.
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43
Mound the flour on a clean work surface; make a well in the center.
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44
Crack the eggs into the well; beat lightly with a fork.
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45
Gradually bring small amounts of flour into the well, incorporating it into the eggs using the fork.
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46
When most of flour has been incorporated, fold in the remaining flour using a bench scraper.
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47
On a clean work surface lightly dusted with flour, knead the dough until smooth and elastic, about 10 minutes.
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48
Wrap in plastic; let stand at room temperature 1 1/2 hours (or refrigerate overnight) before rolling out.
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49
The dough can be frozen in an airtight container up to 1 month.
