Tortelli di Ricotta e Fave

Tortelli di Ricotta e Fave, Shaved Red Radish and Pecorino

500 grams fresh pasta dough

200 gr. fresh ricotta

200 gr. mascarpone cheese

140 gr. fresh pecorino romano

100 gr. chopped fava beans (precooked in boiling salted water)

3 red radishes

40 gr. fresh fava beans and/or snow peas

30 gr. grated pecorino

40 gr. butter

100 gr. vegetable broth

salt, pepper

  • In a mixing bowl, blend the ricotta, mascarpone and grated pecorino romano cheese.
  • Add the chopped fava beans, salt and pepper and set aside in the refrigerator.
  • Roll the pasta with a rolling pin until you have a thin sheet.
  • Place a spoonful of the filling on the pasta, along the entire length.
  • Brush the dough with some water, or a little beaten egg around the filling to help seal it.
  • Cover with a second pasta sheet, press around the filling to eliminate any air pockets, and cut with a pastry wheel or specialized ravioli cutter.
To finish:
  • Place the butter and broth in a saucepan.
  • Meanwhile, cook the pasta in boiling water for three minutes
  • Strain the pasta then add to the broth and butter base.
  • Add the fava beans and/or snow peas to the broth.
  • Cook the vegetables in the liquid and let the sauce reduce until it becomes dense.
  • Dress the pasta on each pasta bowl with the sauce, then add pecorino on top.
  • Finish with shaved red radish.