Spring Pea & Ricotta Ravioli with Fava Beans

Name: Spring Pea & Ricotta Ravioli with Fava Beans
Yield: serves: 4 to 6
Ingredients: Kosher salt; 3 cups shelled English peas; 2 cups shelled fava beans; 2 cups ricotta cheese; 1 cup freshly grated Parmigiano, plus more for serving; 4 large eggs; All-purpose flour, as needed; 1 recipe Chef Anne’s All-Purpose Pasta Dough (page 102), rolled for ravioli; Semolina flour, as needed; 1/2 pound (2 sticks) unsalted butter; 1 to 1 1/2 cups chicken stock (see page 85)

December 9, 2011

Fava beans are one of those things I wait for all year long. When you talk about seasonal cooking, fava beans immediately come to my mind because when they’re fresh, there’s really nothing like them. I was one of the weird kids who grew up liking lima beans—in fact, I asked for them every birthday dinner (why my mother didn’t just serve them to me on a regular basis I’m not really sure). Fava beans to me are a jacked-up version of lima beans, so you can imagine how much I like them. I feature them in this sauce, but then I tuck some sweet pea and cheese action into the ravioli so you get a little pocket of pea-ness on your plate along with those lovely favas!

Recipe notes

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