I think I have made up for my food blog neglect with preparing one of the most labor intensive dishes I’ve ever made. This dish was really good and it makes a ton, so it was worth the work. Shelling that many favas takes a while, but my DVR was filled with Glee and the Good Wife, so I set to work shelling while catching up.
Ravioli Stuffed with Fava Beans, Ricotta, and Mint
Recipe by Martha Stewart
Makes about 3-4 dozen
3 cups shelled fresh fava beans (3 pounds in pods)
10 ounces ricotta cheese, drained in a sieve (I used homemade)
1/2 cup finely grated Parmesan cheese, plus more for sprinkling
1/3 cup finely chopped fresh mint
1 tablespoon fresh lemon juice
Pasta Dough – I used the recipe that came with my Kitchenaid pasta attachment
Bring a large pot of water to a boil; add beans. Cook approximately 1-2 minutes. Drain and run under cold water to cool. Remove the beans from the skin.
Place about 2 cups of the beans in the food processor and pulse. Add the parmesan and ricotta, mint, lemon juice, and 3/4 teaspoon salt. Process until smooth. Refrigerate filling at least 1 hour (up to 2 days). At this point, it would be a really yummy spread.
Roll out the dough however you prefer. If you’ve got the Kitchenaid attachment, I rolled mine out to the 5th setting.
Dust 2 rimmed baking sheets with cornmeal or flour and set aside. Place 1 piece of pasta sheet on a lightly floured work surface (keep unused pieces covered). Space heaping tablespoons of filling evenly across the sheet. Using a wet pastry brush, moisten pasta around each mound of filling. Fold top half of sheet over filling to meet edge; press around mounds to eliminate air and to seal.
Cut pasta into 2 1/2- to 3-inch squares and place on dusted baking sheets. Roll out remaining pasta dough, and repeat. (If serving that day, cover ravioli with plastic wrap, and refrigerate on baking sheets until ready to use. 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.)
Bring a large pot of water to a boil; add salt. Cook at a gentle boil until ravioli are just tender, 3 to 5 minutes. Transfer to a colander using a slotted spoon; drain.
To serve, I heated a couple tablespoons of butter and a couple tablespoons of olive oil in a skillet and added the remaining fava beans. I gently tossed in some of the ravioli and served it up with grated parmesan. I enjoyed the fruits of my labor with a Napa Sauvignon Blanc – perfection.