Ravioli Stuffed with Fava Beans, Ricotta, and Mint with Brown Butter Sauce

Name: Ravioli Stuffed with Fava Beans, Ricotta, and Mint with Brown Butter Sauce
Yield: makes about 3 1/2 dozen; serves 6 to 8
Ingredients: 3 cups shelled fresh fava beans (3 pounds in pods); 10 ounces ricotta cheese (preferably buffalo ricotta), drained in a sieve; 1/2 cup finely grated Parmesan cheese, plus more for sprinkling; 1/3 cup finely chopped fresh mint; 1 tablespoon fresh lemon juice; Coarse salt; Fresh Pasta Dough (recipe follows); All-purpose flour, for dusting; Yellow cornmeal, for dusting; 1 stick (8 tablespoons) unsalted butter; Freshly ground pepper; 2 cups all-purpose flour, plus more for dusting; 4 large eggs; (makes 1 pound)

January 26, 2012

You can substitute fresh or frozen peas for the fava beans. Drain the ricotta in a sieve set over a bowl for about 10 minutes to remove excess liquid. Try to find the denser buffalo ricotta for this recipe. If you use regular ricotta, the filling won’t be as thick.

Recipe notes

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