Vegan ravioli with broad beans
It’s been a while since I made ravioli. As broad beans (or fava beans as they are known in the US) have been in season here for a while now, I’ve decided that a batch of broad bean vegan ravioli would be a fitting tribute to the broad bean season. If they aren’t available where you live, I’m pretty sure you could use frozen green peas instead.
To preserve beautifully vibrant green colour of the filling, make sure you ‘shock’ freshly cooked beans in a bowl of icy water. Duncan walked in on me as I was smashing ice cubes out into a bowl of water. ‘What are you doing?’ he asked. ‘I’m ‘shocking’ broad beans’ I replied. He then leaned over the pot of cooking broad beans and whispered ‘all of the other vegetables hate you, especially the runner beans! They think you’re lazy…’
This is the kind of whimsical humour Duncan treats me to DAILY! Lucky girl, me 😉 As I might have mentioned, he used to be a stand-up comedian when we lived in London and he clearly needs an outlet 🙂 .
For vegan AND gluten-free ravioli dough, see THIS RECIPE.
INGREDIENTS
- PASTA (for GF dough see THIS RECIPE)
- 300 g / 10.5 oz 00 flour or all purpose flour
- ¼ tsp turmeric
- ½ cup + 2 tbsp / 150 ml reduced aquafaba, (see NOTES)
FILLING
- 550 g / 3 cups podded beans (400 g / 2 cups shelled)
- 1-2 garlic cloves, finely chopped
- 10 fresh mint (or basil) leaves
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- about ¼ cup fine breadcrumbs
- zest of 1 unwaxed lemon
- hot chilli powder, to taste
- salt & pepper, to taste
FOR SERVING (optional)
- extra virgin olive oil
- 2 garlic cloves, sliced thinly
- lemon zest
- chilli flakes
- basil pesto
METHOD
FILLING
- Boil a medium pot of water on the stove. Put podded and washed beans into boiling water and simmer for about 5 minutes. After 5 minutes is up, test one to make sure the inside is cooked before draining.
- While your beans are cooking, put a few ice-cubes into a bowl of cold water. As soon as the beans are ready, drain them first and then chuck them into the bowl with icy water. This step isn’t necessary, but it will ensure that the beans keep their vibrant colour.
- Shell the beans (ie remove the outer shell) by making a tiny incision at the top of the bean and pressing the inside out.
- Place shelled beans (you should get about 400 g or 2 cups), garlic, 1 tbsp of lemon juice, mint leaves and nutritional yeast into a food processor. Do not add any water as you want the filling to be as dry as possible.
- Taste and season with salt, pepper, more lemon juice and chilli powder (if using) to taste. Add enough breadcrumbs to thicken the mixture (about ¼ cup).
Full Recipes>>Vegan ravioli with broad beans