I’ve been picking broad beans for about two weeks now, sowing them in October last year and giving them a little protection from the harsh wind and rain we had during the winter months has paid of. I love picking these lovely pods and holding up a few to my nose to get a good sniff of the lovely ‘green smell’ whilst I head back to the cottage.
This is the time when I wonder and ponder what I will be cooking. This depends on my mood and how much time I have. If it has to be quick broad beans, feta cheese and mint make a great pesto to toss through pasta. But a few days ago I wanted to go all out and make use of our currently constant supply of 3 eggs a day. I decided to make broad bean & feta ravioli.
MAKING YOUR OWN PASTA DOUGH
This should make enough for two
-140 g of white flour – Two eggs -
Start by creating a mountain of flour with a crater in the center to crack your eggs into.
Using a fork gently whisk the eggs, the flour will start to combine with the eggs and you will need to keep building up the sides of your flour crater so the egg mixture wont spill out. Continue doing this until most of the flour and eggs are combined.
Next you will need to knead your dough and then set it aside to rest for 10-20 minutes.
Now to the fun bit, passing it through a pasta maker until you get yourself some lovely thin and silky sheets of pasta.
Cut your pasta into rounds.
MAKING THE BROAD BEAN & FETA FILLING
- two hands full of broad beans – a slice of feta cheese – handful of fresh mint – hand full of fresh fennel – half a tbsp of pickled wild garlic buds – olive oil – salt & pepper -
Start with podding your broad beans and putting a small pot of water on to boil.
Blanch your broad beans for a few minutes you still want to retain some bite.
Add you beans, mint, pickled wild garlic buds and about 1 – 2 tbsp of olive oil to a food processor and blend to a course but well combined mixture.
Tip your mix into a bowl and crumble in 3/4 of the feta cheese and combine well.
COMBINING YOUR PASTA & FILLING
Take one of the pasta rounds and add about a tsp of filling, then brush some water on the other round to help the two rounds stick together.
Once you’ve sandwiched the filling securely between your pasta rounds crimp the edges using a fork.
Once you’ve assembled all you ravioli its time to add them to a pot of boiling water they should be cooked after about 10 min.
While your pasta is cooking heat some butter in a pan with crushed garlic and the fennel leaves.
Drain your pasta using a slotted spoon, arrange on a plate pouring over the butter and sprinkle with crumbs of feta and a little Parmesan.
If you have any filling left don’t waste it simply add a few dollops to enjoy with your ravioli.
