Fresh ravioli with broad beans and pecorino
Recipe provided by Michael Diacono
(serves 4)
Ingredients
- 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
Method
- 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.
- 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.
- Drain well and blitz in the processor till chopped coarsley but do not puree.
- Transfer to a large mixing bowl and the grated cheese, breadcrumbs, pepper and parsley and mix well. Bind with the egg.
- 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.
- To serve, simply boil from frozen and serve in either melted butter or warmed extra virgin olive oil infused with a few mint leaves.
