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Ravioli Of Smashed Broad Beans, Mint And Ricotta

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CATEGORY CUISINE TAG YIELD
Grains, Dairy Chef, Naked, The 6 Servings

INGREDIENTS

1 255 gram pod ded broad
beans plus extra for
garnish
1 Hand mint, picked chopped
1 T Olive oil
150 g Ricotta cheese
1 Handful grated Parmesan
cheese or to taste
Salt and freshly ground
black pepper
455 g Fresh sheet pasta
Extra chopped mint, olive
oil and
Parmesan cheese to
serve

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 381
Calories From Fat: 225
Total Fat: 25.5g
Cholesterol: 57.6mg
Sodium: 1676.2mg
Potassium: 345.5mg
Carbohydrates: 8.9g
Fiber: 1.8g
Sugar: 3.3g
Protein: 28.8g


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