Name: Broad bean and parmesan ravioli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cup broad beans, frozen or fresh, podded; 1/2 cup grated parmesan, plus extra to serve; 1/2 cup woolworths select full cream ricotta; 2 tablespoon chopped mint, plus extra to serve; 1 lemon, grated zest; 275 gram packet gow gee wrappers; 1 egg, lightly beaten; 2 ripe tomatoes, seeded, finely chopped; 2 tablespoons woolworths select australian extra virgin olive oil, plus extra to serve

Broad bean and parmesan ravioli

Looking for healthy delicious dinner ideas? Look no further than this broad bean and parmesan ravioli - simply divine.

Skip to Recipe

Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

1 1/2 cup broad beans, frozen or fresh, podded

1/2 cup grated parmesan, plus extra to serve

1/2 cup woolworths select full cream ricotta

2 tablespoon chopped mint, plus extra to serve

1 lemon, grated zest

275 gram packet gow gee wrappers

1 egg, lightly beaten

2 ripe tomatoes, seeded, finely chopped

2 tablespoons woolworths select australian extra virgin olive oil, plus extra to serve

Method

1.Bring large saucepan of boiling, salted water to boil on high. Blanch beans for 1-2 minutes until tender. Rinse under cold water; drain well.

2.Shell beans and set aside ½ cup to serve. Transfer remaining beans to a food processor with parmesan, ricotta, mint and zest. Season to taste and process until smooth.

3.Working in three batches, place five wrappers on a clean dry surface. Spoon 1 tablespoon mixture into the centre of each wrapper. Brush the edges with egg. Top with a second wrapper, pressing together to seal.

4.In a bowl, combine tomato and olive oil. Season to taste. Set aside.

5.Bring water back to the boil on high. Working in two batches, cook ravioli for 5-6 minutes until pasta floats. Remove with a slotted spoon to serving plates.

6.Top with tomato mixture, reserved beans, mint leaves and parmesan. Finish with a drizzle of olive oil and a grinding of pepper.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy