Ravioli of smashed broad beans, mint and ricotta

6 servings

Ingredients

Quantity Ingredient
1 255 gram pod ded broad beans; plus extra for
; garnish
1 small Hand mint; picked, chopped
1 tablespoon Olive oil
150 grams Ricotta cheese
1 Handful grated Parmesan cheese; or to taste
Salt and freshly ground black pepper
455 grams Fresh sheet pasta
Extra chopped mint; olive oil and
; Parmesan cheese, to
; serve

Directions

1 If the broad beans are very small and soft, you can use them raw. If they are medium to large, blanch in unsalted boiling water until just tender.

2 Remove the skins after blanching if they are slightly tough. Smash or finely chop half the beans and leave the other half whole. Put all the beans into a bowl with the chopped mint to taste, olive oil and ricotta.

3 Lightly fork this through, adding the Parmesan and seasoning to taste.

Stuff the ravioli with the filling - make sure the edges are completely sealed. Cook in gently boiling salted water for 3-4 minutes until tender and drain.

4 Serve drizzled with a little extra olive oil, and scattered with the extra broad beans, chopped mint and some freshly grated or shaved Parmesan.

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Recipe by: The Naked Chef

Converted by MM_Buster v2.0l.

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