I went to lunch with my sister and her friend yesterday, and her friend ordered fava bean ravioli. The bright green filling of the ravioli inspired what I would do with the fava beans that we received in our CSA share this week . . .
fava bean ravioli
makes 8 servings (freezes well)
3 cups shelled and peeled fava beans (here’s how)
15 oz. ricotta cheese
freshly ground black pepper
2 packages (60 count) won ton wappers (round or square)
Put the fava beans in a food processor with a splash of water and process until mostly smooth (it’s ok to have a few whole beans left in the mix). Transfer the processed fava beans to a large bowl and add the ricotta cheese, three pinches of salt, some black pepper and a pinch of garlic powder. Stir to combine and adjust the seasonings to taste.
On a floured work surface, lay down a won ton wrapper and put a teaspoon of filling in the middle:
Dip you finger tips in water and moisten the edges of the wrapper. Then, fold the wrapper so that the edges meet and press your fingers from the filling outward to seal the edges of the ravioli.
If the won ton wrappers are round, the ravioli will be half-moon shaped; if they are square, the ravioli will be triangle shaped.
Allow 8 to 10 ravioli per serving. Extra ravioli can be frozen by dusting them with flour, placing them in rows inside a freezer bag and freezing them flat in the freezer on top of a cutting board, like this:
To prepare the ravioli, drop them into gently boiling water and cook for a few minutes until they float to the top and are done. Meanwhile, heat butter or olive oil over medium high heat and sauté minced garlic and freshly chopped herbs (such as parsley and mint) until fragrant. Toss the mixture with the ravioli, salt and pepper. Top with freshly grated Parmesan Reggiano cheese and serve.