You can substitute fresh or frozen peas for the fava beans. Drain the ricotta in a sieve set over a bowl for about 10 minutes to remove excess liquid. Try to find the denser buffalo ricotta for this recipe. If you use regular ricotta, the filling won’t be as thick.

　　

Ingredients

makes about 3 1/2 dozen; serves 6 to 8

　　3 cups shelled fresh fava beans (3 pounds in pods)

　　10 ounces ricotta cheese (preferably buffalo ricotta), drained in a sieve

　　1/2 cup finely grated Parmesan cheese, plus more for sprinkling

　　1/3 cup finely chopped fresh mint

　　1 tablespoon fresh lemon juice

　　Coarse salt

　　Fresh Pasta Dough (recipe follows)

　　All-purpose flour, for dusting

　　Yellow cornmeal, for dusting

　　1 stick (8 tablespoons) unsalted butter

　　Freshly ground pepper

　　

Fresh Pasta Dough

2 cups all-purpose flour, plus more for dusting

　　4 large eggs

　　(makes 1 pound)

　　

Step 1

Bring a large pot of water to a boil; add the beans. Cook until tender, 6 to 7 minutes. Transfer to an ice-water bath; let cool 1 minute. Drain; squeeze the beans from the skins. Transfer 2 cups of the beans to a food processor. Add the cheeses, mint, lemon juice, and 3/4 teaspoon salt. Process until smooth. Refrigerate the filling at least 1 hour (up to 2 days).

　　

Step 2

Divide the dough into 4 pieces. Dust 1 piece of dough with flour (cover the remaining pieces with plastic wrap). Set the rollers of a pasta maker to the widest setting; roll the dough through. Fold the dough into thirds; pass through again, narrow side first. Repeat until smooth, 3 or 4 more times. Run the dough through progressively narrower settings, using additional flour as needed, until very thin (at least 5 inches wide). Cut the sheet crosswise into manageable pieces.

　　

Step 3

Dust 2 rimmed baking sheets with cornmeal; set aside. Place 1 piece of pasta sheet on a lightly floured work surface (keep the unused pieces covered). Space heaping tablespoons of filling 3 inches apart on lower half of sheet.

　　

Step 4

Using a wet pastry brush, moisten the pasta around each mound of filling. Fold the top half of the sheet over the filling to meet the edge; press around the mounds to eliminate air and to seal.

　　

Step 5

Cut the pasta into 2 1/2- to 3-inch squares using a pizza wheel. Brush away excess flour. Place the ravioli on cornmeal-dusted baking sheets. Roll out the remaining pasta dough, and repeat. (If serving that day, cover the ravioli with plastic wrap, and refrigerate on baking sheets until ready to use. If making ahead, freeze on baking sheets until firm, about 1 hour, and then transfer to an airtight container; freeze until ready to use, up to 1 month.)

　　

Step 6

Bring a large pot of water to a boil; add salt. Add half the ravioli; gently stir once. Cook at a gentle boil until the ravioli are just tender, 3 to 5 minutes. Transfer to a colander using a slotted spoon; drain. Cover to keep warm. Repeat with remaining ravioli.

　　

Step 7

Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Reduce heat to low; cook the butter until lightly browned, 3 to 4 minutes. Add half the ravioli to the skillet; toss to coat. Using a slotted spoon, transfer the ravioli to a platter; cover to keep warm. Repeat with the remaining ravioli.

　　

Step 8

Cook the remaining 4 tablespoons butter until lightly browned as above. Add the reserved cup beans; cook over low heat until warm, about 20 seconds. Transfer the ravioli to serving plates. Spoon the beans and butter over ravioli. Sprinkle with cheese; season with salt and pepper.

　　

Fresh Pasta Dough

Step 9

Mound the flour on a clean work surface; make a well in the center. Crack the eggs into the well; beat lightly with a fork. Gradually bring small amounts of flour into the well, incorporating it into the eggs using the fork. When most of flour has been incorporated, fold in the remaining flour using a bench scraper.

　　

Step 10

On a clean work surface lightly dusted with flour, knead the dough until smooth and elastic, about 10 minutes. Wrap in plastic; let stand at room temperature 1 1/2 hours (or refrigerate overnight) before rolling out. The dough can be frozen in an airtight container up to 1 month.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.