| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
The, Naked, Chef |
6 |
servings |
INGREDIENTS
| 1 |
|
255 gram pod ded broad beans; plus extra for |
|
|
; garnish |
| 1 |
sm |
Hand mint; picked, chopped |
| 1 |
tb |
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
1 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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