Broad bean and parmesan ravioli
Celebrate summer with this stunning, moreish pasta dish.
- 20 mins preparation
- 20 mins cooking
- Serves 4
Print
Ingredients
Broad bean and parmesan ravioli
- 1 1/2 cup broad beans, frozen or fresh, podded
- 1/2 cup parmesan, grated, plus extra to serve
- 1/2 cup ricotta
- 2 tablespoon basil leaves, chopped, plus extra to serve
- grated zest of 1 lemon
- 275 gram packet gow gee wrappers
- 1 lightly beaten egg
- 2 ripe tomatoes, seeded, finely chopped
- 2 tablespoon extra virgin olive oil, plus extra to serve
Method
Broad bean and parmesan ravioli
- 1Bring a large saucepan of boiling salted water to the boil on high. Blanch beans 1-2 minutes, until tender. Rinse under cold water and drain well. Reserve cooking water.
- 2Shell beans and set aside ½ cup to serve. Transfer remaining beans to a food processor with parmesan, ricotta, basil and zest. Season to taste and process until smooth.
- 3Working in 3 batches, place 5 wrappers on a clean dry surface. Spoon 1 tablespoon mixture into centre of each Wrapper. Brush edges with egg. Top with a second wrapper, pressing together to seal.
- 4In a bowl, combine tomato and olive oil. Season to taste. Set aside.
- 5Bring water back to the boil on high. Working in 2 batches, cook ravioli 5-6 minutes each, until pasta floats. Remove with a slotted spoon to serving plates.
- 6Top with tomato mixture, reserved beans, extra basil leaves and extra parmesan. Finish with a drizzle of olive oil and a grinding-of black pepper.
Notes
Prepare ravioli ahead of time and keep in fridge until you're ready to cook.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020