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1
Bring a medium pot of well-salted water to a boil and set up a bowl of well-salted ice water.
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2
Drop the peas in the boiling water, let the water return to a boil, and cook the peas for 2 more minutes.
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3
Scoop the peas out of the water and plunge them immediately into the ice water.
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4
When the peas are cool, remove them from the ice water and reserve.
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5
Repeat this process with the fava beans.
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6
When the favas are cool, peel off the tough outer layer and reserve the beans.
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7
In a food processor, pulse the peas to make a coarse paste.
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8
In a large bowl, combine the pea paste, ricotta, Parmigiano, and eggs; mix well, season with salt, and taste to make sure its delicious.
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9
To assemble the ravioli, dust a clean work surface lightly with flour and lay out sheets of pasta about 12 inches long; use a pastry brush to brush the bottom half of the pasta sheets lightly with water.
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10
Fill a disposable pastry bag (or a zip-top bag with one corner cut out) with the pea mixture and pipe 1-inch balls of filling onto the pasta about 1 1/2 inches apart.
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11
Fold the top half of the pasta sheet over the filling so the top edge meets the bottom edge.
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12
Use your index fingers to press around the filling and seal the edges shut.
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13
Use a fluted ring cutter or fluted pasta roller to cut out the ravioli; put them on a baking sheet dusted with semolina.
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14
Bring a large pot of well-salted water to a boil.
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15
Bring a large saucepan to medium heat and add the butter and 1 cup of the chicken stock; season with salt.
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16
When the butter has melted, add the fava beans.
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17
Add the ravioli to the boiling water and cook for 4 to 5 minutes; scoop out the ravioli and add them to the sauce.
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18
Cook the ravioli in the sauce for a couple of minutes, shaking the pan frequently, until the sauce begins to thicken and cling to the pasta.
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19
If the sauce seems too thick, add a bit more stock.
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20
Put five ravioli on each serving plate, spoon a little extra sauce and some fava beans over each, and sprinkle with Parm to serve.
