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Posts Tagged ‘fava beans’

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I have never bought and probably never eaten a green tomato. We got a bunch from our CSA yesterday so I thought I would give them a try. I decided to peel them first because the skin seemed pretty tough. They had a great tangy taste. I loved them, and I really am not a big fan of tomatoes.

For 2:

2 serving of pasta, I used wide egg papardelle from Trader Joe’s

1/2 onion, chopped

2 small green tomatoes, peeled and chopped

1/2 cup fresh fava beans

olive oil

salt, pepper, parmesan cheese

1. Take the membranes off of the fava beans and put them in the water for the pasta as it is heating up. I left them in almost boiling water for about 3 minutes. It softened them up and gave them a nice bright color.

2. Saute onions, chopped tomatos, and fava beans in olive oil.

3. Toss in the cooked pasta, salt, pepper, and cheese.

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P1010392I followed a recipe for ravioli dough that I found in a Piemontese cookbook. I’m not 100% in love with the dough so I’m not going to put that in. Basically pasta dough is just flour, eggs, and salt.  A lot of things, including weather, will determine the perfect proportions. I get the feeling that there’s a lot of trial and error. My dough had 3 cups of flour, 2 eggs, and 3 egg yolks. I added a little water too because it seemed too dry. All you do is pile the flour on your work space, make a well in the top, dump the eggs in, mix gradually with a fork until it turns doughy. Then knead it until you get a ball of dough. Mine didn’t look so beautiful, but when I put it through the pasta rollers is worked itself out. Ok, enough about the dough. Here’s the recipe for the filling.

2/3 cup shelled fava beans

3 basil leaves

1 cup ricotta cheese

1/8 pound non grated romano cheese

1 egg

Salt and Pepper

1.  Soak the fava beans in water for about fifteen, then remove the skin.

2. Put the beans into a pot cover them with water and bring to a boil, then drain.

3. Combine everything except the romano cheese in a food processor

4. Fill the ravioli and place a small slice of roman cheese on top of the filling before adding the top layer of dough.

5. This works with a very simple basil infused butter or olive oil sauce with some fresh parsley on top.

I have this cool ravioli mold (the second one here) that was my Grandpa’s. I made some smaller ravioli (not pictured) using it. They really come out looking nice and you don’t have to worry that they’re not completely sealed

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