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Spring ravioli with broad beans and pecorino cheese
Mar 16, 2022
INGREDIENTS (for the pasta)
- yellow 1 egg + 100 g of flour
- green 2 teaspoons of spinach powder + 100 g of flour and water to taste (about 50 ml)
- lilac 2 teaspoons of red cabbage powder + 100 g of flour and water to taste
- blue 2 tablespoons of natural blue food coloring + 100 g of flour and water to taste
INGREDIENTS (for the filling)
3 tablespoons of broad bean pesto (even half if you prefer it tastier), which you prepare with: - 450 g of frozen or fresh broad beans
- vegetable broth to taste (optional)
- extra virgin olive oil to taste.
- 1 clove of garlic
- 50 g of parmesan cheese
- salt and pepper)
- 100 g of pecorino cheese
- 400 g of ricotta
- salt
- pepper
PROCEDURE
- Prepare the doughs of the various colors following the basic recipe on the blog.
- Let the dough rest and in the meantime prepare the broad bean and pecorino pesto/cream.
- Blanch the broad beans in boiling salted water (you can do this the day before) and shell them.
- Blend them with 50 g of parmesan, the clove of garlic, salt, pepper and extra virgin olive oil. Taste and adjust to your taste.
- Take 2/3 tablespoons and mix with ricotta, pecorino and salt/pepper to prepare the filling. Always taste.
- Roll out the fresh pasta with a rolling pin or pasta machine (I use it until it reaches the second-to-last thickness).
- Use your favorite ravioli mold and fill with the ricotta filling.
- Place the ravioli on trays floured with semolina so that they do not stick together.
- Cook in salted water and season with the broad bean pesto diluted with vegetable broth or cooking water as you prefer.
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Mar 16, 2022
Mar 16, 2022