Name: Spring Pea & Ricotta Ravioli With Fava Beans
Ingredients: Kosher salt; 3 cup shelled English peas; 2 cup shelled fava beans; 2 cup ricotta cheese; 1 cup freshly grated Parmigiano, plus more for serving; 4 large eggs; all-purpose flour, as needed; recipe for Chef Anne’s All-Purpose Pasta Dough, rolled for ravioli (see Notes Section below); Semolina flour, as needed; 1/2 pound (2 sticks) unsalted butter; 1 1/2 cup chicken stock

Spring Pea & Ricotta Ravioli With Fava Beans

By: Anne Burrell, National Restaurant Association, Restaurant Hotel-Motel Show

When you want to make a homemade pasta dish that's full of fresh flavors, there's no beating this recipe for Spring Pea & Ricotta Ravioli With Fava Beans. Making your own ravioli may sound like a daunting task, but when you follow along with these step-by-step instructions, you'll be a pasta making pro in no time. Add some fresh spring ingredients like peas and Fava beans to bring this delicious pasta dish to life. Once you take one bite of this incredible, made-from-scratch ravioli dinner, you won't be able to resist a second helping!

Notes

Find Chef Anne's All-Purpose Pasta Dough recipe here.

Serves4

Ingredients

Kosher salt
3 cups shelled English peas
2 cups shelled fava beans
2 cups ricotta cheese
1 cup freshly grated Parmigiano, plus more for serving
4 large eggs
all-purpose flour, as needed
recipe for Chef Anne’s All-Purpose Pasta Dough, rolled for ravioli (see Notes Section below)
Semolina flour, as needed
1/2 pound (2 sticks) unsalted butter
1 1/2 cup chicken stock

Instructions

Bring a medium pot of well-salted water to a boil and set up a bowl of well-salted ice water. Drop the peas in the boiling water, let the water return to a boil, and cook the peas for 2 more minutes. Scoop the peas out of the water and plunge them immediately into the ice water. When the peas are cool, remove them from the ice water and reserve. Repeat this process with the fava beans. When the favas are cool, peel off the tough outer layer and reserve the beans.
In a food processor, pulse the peas to make a coarse paste. In a large bowl, combine the pea paste, ricotta, Parmigiano, and eggs; mix well, season with salt, and taste to make sure it’s delicious.
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 o the pasta sheets lightly with water. 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 1½ inches apart. Fold the top half of the pasta sheet over the filling so the top edge meets the bottom edge. Use your index fingers to press around the filling and seal the edges shut. Use a fluted ring cutter of fluted pasta roller to cut out the ravioli; put them on a baking sheet dusted with semolina.
Bring a large pot of well-salted water to a boil.
Bring a large saucepan to medium heat and add the butter and 1 cup of the chicken stock; season with salt. When the butter has melted, add the fava beans.
Add the ravioli to the boiling water and cook for 4 to 5 minutes; scoop out the ravioli and add them to the sauce. 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. If the sauce seems too thick, add a bit more stock. Put five ravioli on each serving plate, spoon a little extra sauce and some fava beans over each, and sprinkle with Parm to serve.