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.
Converted by MC_Buster.
Recipe by: The Naked Chef
Converted by MM_Buster v2.0l.