We are getting downright crazy with this recipe. It can tend to be a little more work than one might anticipate, so read the entire contents before deciding to attempt this fava bean ravioli.
If you haven’t made your own pasta, then start by reading the link here on how to create your own pasta. The main idea behind this ravioli is creating the stuffing, which means you can’t make boxed pasta. Well you could, it just wouldn’t have the stuffing or awesome satisfaction of
Here are some helpful tips to keep in mind:
- Fava beans are the beans
- No only do the beans need to be shelled from their pods, but they need to be shelled again after blanching from the thin layer that holds the bean together.
- The shelling process can be tedious and takes time, so make sure to give you plenty of time to complete this dish.
- It is important to shell the beans because it makes the dough less grainy and provides a smooth textural aspect to the dish, as would the garbanzo beans for making hummus.
- Save as many fava beans as you’d like to accompany the dish, but have enough to create a balanced filling.
- The filling ingredients can all be added to a food processor to blend. Once blended it should easily mold into tiny balls between your hands.
- Lay one sheet of dough down placing the filling wide enough to give room for the ravioli. Then, place the second sheet on top to cover the filling.
- You need to release all the air from the ravioli so that no water will penetrate the dough. Start from one side to the other and be sure to smooth the ravioli.
- Be sure to pat the filling down slightly which will allow the dough to release more air.
- Cut them to shapes and set aside to dry out while you complete the
- Homemade ravioli will take ½ the time to cook than store bought. It will change in color and float to the top when cooked through.
- Spoon them out carefully and add them to the pan with veggies.
The dish is decadent and filling. You can make quite a bit of ravioli for large crowds or freeze some for later. If you want to halve the filling, make half the amount of ravioli and use the rest of the dough for more types of pasta. Since pasta takes more work to make you mine as well use all the dough while you’re in the process.
Now, you have the satisfaction of a great meal and healthier pasta that you accomplished in making. Again, check out my pasta blog for tips and tricks. If you want to skip the filling and pasta making, then substitute cheese ravioli in place and keep to the veggies. You’ll still have a delicious meal and a majority of the flavors in place.
Leave a message below with your thoughts and ideas about other ravioli fillings. Follow my Pinterest for more delicious recipes. Be sure to check back next Wednesday for more tips and tricks from The Cooking Bug.