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.
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
