The ravioli is actually a Jamie Oliver recipe, but here it is:
255g podded broad beans plus extra for garnish
1 small handful of mint picked and chopped
1 tablespoon olive oil
150g ricotta cheese
1 handful of grated parmesan cheese or to taste
juice of 1 lemon
salt and fleshly ground black pepper
extra chopped mint
olive oil and parmesan cheese to serve
Method
If the broad beans are very small and soft you can use them raw.
If they are medium to large blanch them until just tender in unsalted boiling water (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 (added to taste) olive oil and ricotta.
Lightly fork this through adding the parmesan lemon juice and seasoning to taste.
Stuff the ravioli with the filling and cook them in gently boiling salted water for around 3 to 4 minutes until tender.
Drain carefully.
Serve drizzled with a little extra olive oil and scattered with the extra broad beans some chopped mint and some freshly grated or shaved parmesan.
Obviously you have to make/buy sheets of pasta to stuff with the filling. I make my own, but you could buy the fresh lasagne sheets and do the same thing.
I don't think I'll have time to do it today as I'd forgotten that I'm going to the football, but it's definitely on the menu for tomorrow.
