Go Back

Fava Bean Ricotta Ravioli with White Wine Lemon Sauce

Prep Time 1 hour 40 minutes
Cook Time 10 minutes
Total Time 1 hour 50 minutes

Ingredients
  

  • 170 g 6oz semolina flour
  • 170 g 6oz 00 or all-purpose flour
  • 1 1/4 teaspoons salt divided
  • 4 egg yolks
  • 3 eggs divided
  • 1 tablespoon water
  • 2 cups fresh fava beans pods removed
  • 1 1/2 cup ricotta
  • 3 cloves garlic minced, divided
  • 1/4 cup fresh mint finely chopped
  • 1 teaspoon crushed red pepper flakes divided
  • Juice of 2 lemons divided
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/4 cup white wine
  • 2 tablespoons heavy cream
  • 1 black radish thinly sliced
  • Fresh mint leaves
  • Parmesan cheese for sprinkling

Instructions
 

  • Place flours and 3/4 teaspoon of the salt in a large mixing bowl. Whisk to combine. Make a well in the center of the flour mixture and crack two of the eggs in the center. Add the yolks and water. Using clean hands begin to push the dry ingredients into the wet. Continue mixing until a dough begins to form. Transfer the dough onto a well-floured surface and knead until smooth. Form the dough into a tight ball and wrap in plastic. Leave the dough to rest at room temperature for 30 minutes.
  • While the dough is resting, place a large pot of water over high heat. Once the water comes to a boil add the fava beans. Boil the beans from 30 seconds, then remove the pot from the heat. Using a slotted spoon, scoop the beans out of the water and transfer them to an ice bath.
  • Remove the outer skin from the beans and return them to the pot. Place the pot back on the heat and boil the beans until tender, about 3 minutes.
  • Drain the beans and transfer 3/4 of them to a large food processor. Set the other 1/4 aside. Add the juice of 1 of the lemons, one of the cloves of garlic, the ricotta, the remaining egg, the remaining salt, half of the crushed red pepper flakes and the mint to the food processor. Blitz until smooth. Transfer the filling to the fridge until ready to use.
  • Divide the pasta dough into 8 pieces. Roll the dough out into 8 thin sheets. I rolled my dough out to setting 4 on my KitchenAid Pasta Machine. Be sure the sheets are nearly the same width as the roller itself.
  • Transfer the chilled filling to a pastry bag and pipe 4-5 dollops of filling 2-inches apart along the long edge of each sheet. You should use roughly 2 teaspoons of filling per ravioli. Fold the naked half of the pasta sheet over top of the filling and gently press all around the filling to form a light seal. Using a ravioli stamp, stamp out the ravioli and transfer them to a well-floured baking sheet.
  • Place a large pot over high heat and bring to a boil. While waiting for the water to boil, heat the butter and olive oil in a large skillet until shimmering. Add the remaining garlic and crushed red pepper flakes to the skillet. Add a sprinkling of salt and sauté until fragrant, about 2 minutes. Deglaze the pan with the white wine and the remaining lemon juice. Bring the sauce to a boil, then reduce to a simmer.
  • Once the water comes to a boil. Liberally salt the water and add the ravioli. Boil the ravioli until tender, about 3 minutes. Spoon the ravioli into the simmering sauce along with the reserved fava beans. Stir in the heavy cream and a ladle-full of pasta water if the sauce is too thin. Toss to coat the ravioli.
  • Divide the ravioli amongst four plates and garnish with thin slices of black radish, parmesan cheese and mint leaves.
  • Serve immediately.