Minted Fava and Pea Ravioli with Basil Oil and Toasted Walnuts
Recipe type: pasta, main dish
Cuisine: Italian
Serves: 20 ravioli
  • •1 recipe basic pasta dough, rolled into thin sheets
  • •1 pound peas, shelled (about 6 ounces of shelled peas)
  • •1 pound fava beans, shelled (about 5 ounces shelled favas)
  • •1 small bunch of mint, leaves picked
  • •1/2 cup freshly grated parmesan cheese
  • •2 tablespoons extra virgin olive oil
  • •juice from 1 lemon (reserve the zest for the basil oil)
  • •Salt and freshly ground black pepper to taste
  • •1 egg white, whisked together with 1 tablespoon water
  • •1/2 cup walnuts, toasted and chopped
  • •additional torn mint, basil, and parmesan shavings as garnish
  • •Lemon Scented Basil-Garlic Oil (recipe below)
  1. Place the peas, fava beans, mint, grated parmesan, olive oil, and lemon juice in a food processor. Pulse until roughly pureed. Season with salt and pepper to taste. Pulse the food processor a few more times to incorporate. At this point, set a big saucepan of generously salted water on the stove to boil.
  2. Lay out one sheet of pasta dough. Mound the filling by tablespoons onto the pasta dough, leaving about 2 inches of space between each mound of filling. Paint the egg white mixture in a thin layer on the pasta dough, around the perimeter of each mound of filling.
  3. Place another sheet of pasta over the first sheet, and gently press the two pasta layers together around each mound of filling. Cut around each ravioli using a biscuit cutter, ravioli stamp, or knife. Lay the finished ravioli on a lightly floured surface until ready to boil, or allow the ravioli to dry for about an hour and freeze (thanks for the tip, Annie!)
  4. Cook the ravioli in a large saucepan of salted, boiling water for 3-5 minutes, or until al dente (tender, but still toothsome). Drain well.
  5. Drizzle with Lemon-Scented Basil Oil, and garnish with toasted walnuts, torn mint, a couple basil leaves, and shaved parmesan.
Recipe by Spoon With Me at