Fava Bean and English Pea Ravioli | CUESA

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Fava Bean and English Pea Ravioli


Ben de Vries, Luella

This recipe was demonstrated for CUESA’s Market to Table program on April 27, 2013. Ben’s daughter, Gemma (pictured at right), assisted at the demo.
Makes 50 ravioli


5 pounds fava beans, shelled and blanched
3 pounds English peas, shelled and blanched
½ bunch mint, chopped (set some aside for garnish)
½ cup olive oil
1 egg
1 pound fresh pasta sheets
Salt and pepper
Agramato (lemon) extra-virgin olive oil
Grated Pecorino


1.    To make the filling, combine the fava beans, English peas, mint, and olive oil and purée until smooth.

2.    Whisk an egg in a small bowl to make an egg wash. Pipe the filling onto the pasta strips to form the ravioli. I do it pansotti-style by piping the filling into the center of the pasta in 1-inch increments, egg-washing the edges and in between each mound of filling, then folding the pasta over and cutting the ravioli into half-circle shapes with a circular cookie cutter.

3.    Blanch the finished ravioli in boiling water until they start to float.

4.    Toss the pasta with melted butter (to taste) and a touch of the pasta water. Add salt and pepper. Drizzle with the Argrumato and add Pecorino to taste. Garnish with fresh mint.

Photo by Barry Jan.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »