Fava Bean And Parmesan Ravioli - cooking recipe

Ingredients

1 1/2 cups fava beans, frozen or fresh
1/2 cup grated Parmesan cheese, plus additional, to serve
1/2 cup ricotta cheese
2 tbsp chopped basil leaves, plus additional, to serve
1 None lemon, grated peel only
10 oz gyoza wrappers
1 None egg, lightly beaten
2 None ripe tomatoes, seeded and finely chopped
2 tbsp extra virgin olive oil, plus additional, to serve

Preparation

Cook fava beans in a saucepan of boiling salted water for 1-2 mins, until tender. Drain; return cooking water to saucepan. Plunge fava beans into a bowl of iced water to prevent further cooking. Drain and peel outer skins.
Reserve 1/2 cup of the beans to serve. Transfer remaining beans to a food processor with Parmesan, ricotta, basil and lemon peel. Season to taste and process until smooth.
Working in 3 batches, place 5 wrappers on a clean dry surface. Spoon 1 tbsp filling into center of each wrapper. Brush edges with egg. Top with a second wrapper, pressing together to seal.
Combine tomato and olive oil in a medium bowl. Season to taste. Set aside.
Bring bean cooking water to a boil on high heat. Working in 2 batches, cook ravioli 5-6 mins each, until pasta floats. Remove with a slotted spoon to serving plates.
Top with tomato mixture, reserved beans, and additional basil leaves and Parmesan cheese. Finish with a drizzle of olive oil and a grinding of pepper.