RAVIOLI STUFFED WITH FAVA BEANS, RICOTTA, AND MINT WITH BROWN-BUTTER SAUCE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Ravioli Stuffed with Fava Beans, Ricotta, and Mint with Brown-Butter Sauce image

You can substitute fresh or frozen peas for the fava beans. Drain the ricotta in a sieve set over a bowl for about 10 minutes to remove excess liquid. Try to find the denser buffalo ricotta for this recipe. If you use regular ricotta, the filling won't be as thick.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes about 3 1/2 dozen

Number Of Ingredients 11

3 cups shelled fresh fava beans (3 pounds in pods)
10 ounces ricotta cheese (preferably buffalo ricotta), drained in a sieve
1/2 cup finely grated Parmesan cheese, plus more for sprinkling
1/3 cup finely chopped fresh mint
1 tablespoon fresh lemon juice
Coarse salt
Pasta Dough
All-purpose flour, for dusting
Yellow cornmeal, for dusting
1 stick (8 tablespoons) unsalted butter
Freshly ground pepper

Steps:

  • Bring a large pot of water to a boil; add beans. Cook until tender, 6 to 7 minutes. Transfer to an ice-water bath; let cool 1 minute. Drain; squeeze beans from skins. Transfer 2 cups of the beans to a food processor. Add cheeses, mint, lemon juice, and 3/4 teaspoon salt. Process until smooth. Refrigerate filling at least 1 hour (up to 2 days).
  • Divide dough into 4 pieces. Dust 1 piece of dough with flour (cover remaining pieces with plastic wrap). Set the rollers of a pasta maker to the widest setting; roll dough through. Fold dough into thirds; pass through again, narrow side first. Repeat until smooth, 3 or 4 more times. Run dough through progressively narrower settings, using additional flour as needed, until very thin (at least 5 inches wide). Cut sheet crosswise into manageable pieces.
  • Dust 2 rimmed baking sheets with cornmeal; set aside. Place 1 piece of pasta sheet on a lightly floured work surface (keep unused pieces covered). Space heaping tablespoons of filling 3 inches apart on lower half of 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 using a pizza wheel. Brush away excess flour. Place ravioli on cornmeal-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. Add half the ravioli; gently stir once. Cook at a gentle boil until ravioli are just tender, 3 to 5 minutes. Transfer to a colander using a slotted spoon; drain. Cover to keep warm. Repeat with remaining ravioli.
  • Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Reduce heat to low; cook butter until lightly browned, 3 to 4 minutes. Add half the ravioli to skillet; toss to coat. Using a slotted spoon, transfer ravioli to a platter; cover to keep warm. Repeat with remaining ravioli.
  • Cook remaining 4 tablespoons butter until lightly browned as above. Add reserved cup beans; cook over low heat until warm, about 20 seconds. Transfer ravioli to serving plates. Spoon beans and butter over ravioli. Sprinkle with cheese; season with salt and pepper.

Ronald Twyman
[email protected]

This is a great recipe for a special occasion. The ravioli were so elegant and the sauce was so rich and creamy. I would definitely recommend it to anyone who wants to impress their guests.


Clash of Clans pera
[email protected]

I made this recipe for a dinner party and it was a huge success. The ravioli were cooked perfectly and the sauce was so flavorful. My guests loved it!


Parvez Ahmad
[email protected]

This recipe is a bit time-consuming, but it's worth it. The ravioli were so delicious and the sauce was amazing. I would definitely recommend it to anyone who loves Italian food.


maseru kanaenabogi
[email protected]

I'm a big fan of ravioli, and this recipe is one of my favorites. The filling is so light and fluffy, and the sauce is so flavorful. I always get compliments when I make it.


Labu Hasan
[email protected]

This is a great recipe for a special occasion. The ravioli were so elegant and the sauce was so rich and creamy. I would definitely recommend it to anyone who wants to impress their guests.


M_Nawaz_bhai
[email protected]

I made this recipe for a dinner party and it was a huge success. The ravioli were cooked perfectly and the sauce was so flavorful. My guests loved it!


MD. Ripon Mia
[email protected]

This recipe is a bit time-consuming, but it's worth it. The ravioli were so delicious and the sauce was amazing. I would definitely recommend it to anyone who loves Italian food.


Ashton Newingham
[email protected]

I'm a big fan of ravioli, and this recipe is one of my favorites. The filling is so light and fluffy, and the sauce is so flavorful. I always get compliments when I make it.


Zander Hardy
[email protected]

This is a great recipe for a special occasion. The ravioli were so elegant and the sauce was so rich and creamy. I would definitely recommend it to anyone who wants to impress their guests.


Yeboah Harry
[email protected]

I made this recipe for a dinner party and it was a huge success. The ravioli were cooked perfectly and the sauce was so flavorful. My guests loved it!


Jeff Madrak
[email protected]

This recipe is a bit time-consuming, but it's worth it. The ravioli were so delicious and the sauce was amazing. I would definitely recommend it to anyone who loves Italian food.


Nichollas Bryan
[email protected]

I'm a big fan of ravioli, and this recipe is one of my favorites. The filling is so light and fluffy, and the sauce is so flavorful. I always get compliments when I make it.


Evang Aloysius Irechukwu
[email protected]

This is a great recipe for a special occasion. The ravioli were so elegant and the sauce was so rich and creamy. I would definitely recommend it to anyone who wants to impress their guests.


Mint Chismar
[email protected]

I made this recipe for a dinner party and it was a huge success. The ravioli were cooked perfectly and the sauce was so flavorful. My guests loved it!


Brian Hinton
[email protected]

This recipe is a bit time-consuming, but it's worth it. The ravioli were so delicious and the sauce was amazing. I would definitely recommend it to anyone who loves Italian food.


Kevin Beight
[email protected]

I'm not a huge fan of fava beans, but I loved this recipe. The filling was so flavorful and the sauce was the perfect complement. I will definitely be making it again.


Jacqueline Francis
[email protected]

This is one of my favorite ravioli recipes. The filling is so light and fluffy, and the brown butter sauce is to die for. I always get compliments when I make it.


kazi Taieb
[email protected]

I made this recipe last night and it was a hit! The ravioli were so flavorful and the sauce was rich and creamy. My guests raved about it.


paul schultz
[email protected]

This recipe is a must-try for anyone who loves ravioli. The fava beans, ricotta, and mint filling is delicious, and the brown butter sauce is the perfect complement. I highly recommend it!