Spring ravioli with broad beans and pecorino cheese

Mar 16, 2022
Ravioli di primavera fave e pecorino

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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