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

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.