Homemade Ravioli with Ricotta and Fava Beans

Ingredients

• 6large egg yolks
• 3large whole eggs
• 375 g (3 cups), plus extra as neededplain flour or Italian-style 00 flour
• 2.5 ml (½ teaspoon)salt
• 1.13 kg (2½ pounds)fava beans in their pods
• 25 g (¼ cup), plus extrafinely grated Pecorino or Parmigiano
• 45 ml (3 tablespoons)drained whole-milk ricotta
• 15 g (¼ cup)chopped parsley
• 2.5 ml (½ teaspoon)freshly ground black pepper
• to tastesalt
• 1egg white
• 30 ml (2 tablespoons)extra-virgin olive oil
• 30 g (2 tablespoons)butter
• 2leeks, sliced into thin matchsticks
• 225 g (½ pound)asparagus, cut into 1.25 cm (½-inch) pieces

Instructions

1. 1

   Make the dough

   Pulse the egg yolks, whole eggs, 375 g flour and 2.5 ml salt in a food processor until the dough forms a ball. Add more flour if it is very sticky. Transfer it to a work surface and knead briefly until smooth, then shape into a disc, wrap in cling film and leave to rest at room temperature for 1 hour.

2. 2

   Blanch the beans

   Bring a saucepan of water to the boil. Pod the fava beans and blanch them in the boiling water for 2 minutes, then drain. Once cool enough to handle, tear the tough outer skins and peel them away; you should have about 3 cups of peeled beans.

3. 3

   Blend the filling

   Set aside ½ cup of the peeled beans. Put the rest in a food processor with the ricotta, grated cheese, parsley and black pepper, then purée until thick and smooth. Taste and add salt as needed.

4. 4

   Roll the pasta

   Divide the dough into 4 portions and keep the portions you are not using covered so they do not dry out. Dust with flour and roll each portion into thin sheets about 7.5 cm (3 inches) wide using a pasta machine. Trim the sheets into workable lengths of about 60 cm (2 feet) and lay them on a lightly floured surface.

5. 5

   Fill and seal

   Shape the filling into balls about 2.5 cm (1 inch) across and arrange them 2.5 cm (1 inch) apart down the centre of each pasta sheet. Mix the egg white with a drop of water and brush it over the dough around the filling. Fold the dough lengthways over the filling, press gently between each mound, and pinch the open edge to seal.

6. 6

   Cut the ravioli

   Cut out the ravioli with a fluted cutter or a pizza cutter. Transfer them to a floured tray and refrigerate until ready to cook, up to about 4 hours ahead.

7. 7

   Cook the vegetables

   Heat the olive oil and butter in a skillet over medium heat. Add the leeks and a pinch of salt, and cook gently until soft. Add the asparagus, cover and cook for 2 minutes, until tender but still bright green. Remove from the heat and stir in the reserved fava beans.

8. 8

   Boil and serve

   Bring a large pot of salted water to the boil. Cook the ravioli in batches of about 6 until they float to the surface, usually in less than 3 minutes. Lift them out with a slotted spoon or mesh skimmer, add to a serving bowl and combine with the sauce. Serve straight away with more grated cheese alongside.

What are fava bean ravioli?

Ravioli are Italian filled pasta parcels, made by enclosing a savoury filling between sheets of pasta dough. This version brings together ricotta, fava beans, herbs and grated hard cheese, then serves the pasta with spring vegetables.

The soft, fresh filling contrasts with the pasta, while the leeks and asparagus make a light, savoury accompaniment. Peeling the beans after blanching helps the filling blend to a smooth consistency.

Nutrition and macros by portion

The nutrition label shows one serving as written: 157 calories, 8g protein, 23g carbs, 4g fat.

The pasta flour supplies most of the carbohydrates, while the eggs, ricotta and cheese contribute protein and fat. Fava beans add further protein and carbohydrates, and the olive oil and butter add fat to the sauce. Pair a serving with a green salad or extra non-starchy vegetables for a more varied plate.

Building a smooth pasta dough

Egg-rich dough: the yolks and whole eggs give this dough its richness and help it hold together. Add the flour gradually if the mixture seems sticky, rather than adding a large amount all at once.

Resting time: leave the wrapped dough at room temperature for an hour. Keep the portions covered while you roll them so the surface does not dry and crack.

Preparing the fava filling

Peeling the beans: blanch the podded beans for 2 minutes, drain, then remove their tough skins once cool enough to handle. The recipe aims for about 3 cups of peeled beans.

Smooth texture: blend most of the beans with ricotta, cheese, parsley and pepper until thick and smooth. Reserve ½ cup of beans before blending; they go into the vegetable sauce later.

Sealing the ravioli

Even spacing: arrange the filling balls about 2.5 cm (1 inch) apart so there is room to press and cut between them. Keep the filling centred on the pasta sheet.

Egg-white wash: brush around the filling, fold the pasta over lengthways, and press out air while pinching the edges together. A firm seal helps keep the filling inside during boiling.

Checking the pasta and vegetables

Ravioli doneness: cook them in batches of about 6 and look for them to float to the surface; this usually takes less than 3 minutes. Lift them out gently with a slotted spoon or mesh skimmer.

Bright asparagus: cover the pan for the specified 2 minutes, then take it off the heat. The asparagus should be tender while retaining its bright green colour.

Timing the preparation

Make ahead: the cut ravioli can be held on a floured tray in the refrigerator for about 4 hours before cooking. Keep them in a single layer to avoid sticking.

Finish at the last minute: prepare the leek and asparagus sauce while bringing the pasta water to the boil. Cook the ravioli just before serving and combine them with the sauce while hot.

What to serve alongside

The leek, asparagus and reserved fava beans are already part of the dish, so a simple side keeps the meal in balance. A crisp green salad or lightly dressed leaves work well alongside the rich pasta.

Bring extra grated Pecorino or Parmigiano to the table, as suggested in the recipe. Serve the ravioli as soon as they have been combined with the vegetables.

Recipe notes & tips

• Keep unused dough covered while you roll each portion.
• Add flour a little at a time if the dough is sticky.
• Let the blanched beans cool enough to handle before peeling them.
• Use a light dusting of flour on the tray to help prevent the ravioli sticking.
• Cook the ravioli in batches of about 6 so they have room in the pot.
• Serve as soon as the cooked pasta is tossed with the vegetable sauce.

Variations

• Use basil: swap the parsley for basil in the filling, as the method allows.
• Choose the cheese: use Pecorino for a sharper savoury note or Parmigiano for a milder one.
• Adjust the filling texture: leave some small pieces of fava bean rather than blending the mixture completely smooth.
• Add lemon: finish the vegetable sauce with a little lemon zest for a fresh accent.
• Serve with extra vegetables: add a simple green salad alongside the ravioli.

Common mistakes to avoid

• Drying dough: keep portions covered while you work so the pasta remains pliable.
• Leaving tough skins on: peel the fava beans after blanching for a smoother filling.
• Overfilling the pasta: use small, roughly 2.5 cm (1-inch) balls and leave space between them for sealing.
• Trapping air: press gently around each mound before pinching the pasta edges shut.
• Overcooking asparagus: cook it covered for 2 minutes, then remove the pan from the heat.
• Crowding the pot: boil the ravioli in batches of about 6.

How to store

Refrigerate uncooked ravioli on a floured tray for up to about 4 hours before cooking. Once cooked, refrigerate leftovers in a covered container and eat within 2 days; reheat gently in a pan with a splash of water so the pasta does not dry out.

Frequently asked questions