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.