The Pioneer Woman Tasty Kitchen
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Fava Bean Ravioli with Brown Butter

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Level: Intermediate

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Description

The perfect way to celebrate this delicious springtime bean.

Ingredients

  • FOR THE PASTA:
  • 1-½ cup All-purpose Flour, Plus More As Needed
  • 2 whole Large Eggs
  • 1 teaspoon Extra Virgin Olive Oil
  • 1 Tablespoon Water, Or More As Needed
  • FOR THE FILLING:
  • 2 cups Shucked Fava Beans, Divided (about 2 To 3 Lbs Whole Pods)
  • 1 cup Fresh Ricotta Cheese
  • ¼ cups Freshly Grated Parmigiano Reggiano Cheese, Plus More For Serving
  • 1 Tablespoon Extra Virgin Olive Oil
  • ¼ teaspoons Lemon Zest
  • FOR THE SAUCE:
  • 1 stick Butter
  • ¼ cups Mint Leaves, For Garnish (optional)

Preparation

Bring a large pot of water to a boil. Add shucked fava beans to water for about 1–2 minutes or until skins soften. Drain and place in ice water bath until cooled. Peel and discard skins.

Place flour on work surface and shape into a well. Crack eggs in center. Add olive oil. Use a fork to whisk eggs and slowly incorporate flour into wet ingredients. When dough starts to come together, use your hands to work dough. Knead until the dough forms and then knead an additional 6–8 minutes. You can also do this over low speed in a mixer. Cover dough with plastic wrap and rest for 20–30 minutes.

For the filing, add 1 ½ cups of peeled favas to food processor along with ricotta, Parmesan, oil and lemon zest. Process until smooth. Season with salt and pepper to taste.

Bring a large pot of water to a boil. Roll out dough using a pasta machine until translucent but not too thin. Fill and cut ravioli as desired.

Add butter to a large pan a cook until browned, but not burnt. Turn off heat. When butter is almost done browning, place ravioli in boiling water and cook about 3–4 minutes or until just tender. Cook in batches, as needed. Place in pan with browned butter and coat with butter. Toss in remaining ½ cup of fava beans.

Distribute among serving dishes and top with Parmesan and mint leaves, if desired. Enjoy.

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