Fresh ravioli with broad beans and pecorino

Recipe provided by Michael Diacono

(serves 4)


  • 300g plain white flour, sifted
  • 3 whole eggs
  • 1 egg yolk
  • Pinch of salt
  • 1 tbs olive oil
  • 500 g broad beans (ful), shelled from both skins
  • 150g grated pecorino
  • 2 cups fresh breadcrumbs
  • Freshly ground pepper
  • A handful of chopped parsley
  • 1 egg
  • Melted butter or extra virgin olive oil to serve
  • Fresh mint


  1. To prepare the pasta place all the ingredients in a food processor and blend till the pastry forms a ball. Do not overwork. Wrap in clingfilm and leave to rest in the fridge for not less than 1 hour.
  2. Place a pot of water on the heat and bring to the boil. Season with some salt then blanch the beans for just 3 mins then drain and refresh in cold water.
  3. Drain well and blitz in the processor till chopped coarsley but do not puree.
  4. Transfer to a large mixing bowl and the grated cheese, breadcrumbs, pepper and parsley and mix well. Bind with the egg.
  5. Roll pastry out till quite thin and fill with the bean mix. Form ravioli shapes and seal well. Place the ravioli on a flat tray and freeze. Keep in the freezer till needed.
  6. To serve, simply boil from frozen and serve in either melted butter or warmed extra virgin olive oil infused with a few mint leaves.