Broad bean and parmesan ravioli

Celebrate summer with this stunning, moreish pasta dish.

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


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


Broad bean and parmesan ravioli
  • 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.


Prepare ravioli ahead of time and keep in fridge until you're ready to cook.

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