Name: Broad bean and parmesan ravioli
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 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

Broad bean and parmesan ravioli

Celebrate summer with this stunning, moreish pasta dish.

Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

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

1.Bring 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.

2.Shell 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.

3.Working 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.

4.In a bowl, combine tomato and olive oil. Season to taste. Set aside.

5.Bring 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.

6.Top with tomato mixture, reserved beans, extra basil leaves and extra parmesan. Finish with a drizzle of olive oil and a grinding-of black pepper.