Broad bean and parmesan ravioli

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

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Broad bean and parmesan ravioli
  • 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
  • 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.

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