Tender fava beans, assertive greens, and sweet prosciutto are a classic combo. And kids and adults can’t resist sticking a fork into creamy, comforting ravioli.
What You Get
Grated Parmesan cheese
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 25 minutes
Total Time: 25 minutes
Bring a pot of salted water to a boil. Shell the fava beans, popping them out of the pods. Add the fava beans to the boiling water and blanch just until the skins loosen, about 30 seconds. Using a slotted spoon, transfer the fava beans to a bowl of cold water.
Skin the fava beans, by piercing the skin with your thumbnail and popping out the bright green bean. (You can skip this step, but the texture will be better, and the skins can be slightly bitter.) Remove the stems from the chard and roughly chop the leaves (you should have about 4 cups). Smash 2 cloves of garlic.
In a large frying pan over medium-high heat, warm 2 tablespoons olive oil. Add the garlic and stir until fragrant, 1 minute. Add the chard leaves, sprinkle with ¼ teaspoon of salt, and cook until wilted, 2 minutes. Add the fava beans, stir to coat, and cook until tender, 1 to 2 minutes for small beans, 4 to 5 minutes for larger beans. Turn down the heat to low.
Meanwhile, refill the pot with salted water, and bring to a boil. Add the ravioli, along with any flour at the bottom of the package, and simmer until the ravioli float to the top, 4 to 5 minutes or according to the package instructions. Using a slotted spoon, transfer the ravioli to the pan with the greens, along with ¼ cup of the pasta water and ¼ cup of the cheese. Stir gently to coat, and simmer until the sauce has thickened slightly, 2 minutes longer.
Scoop the ravioli, fava beans, and greens into bowls, drizzle lightly with olive oil, and sprinkle with cheese. Shower with lemon zest, if you have a zester, and squeeze with lemon juice. Shred or tear the prosciutto and scatter over the top. Grind with pepper and serve warm.
Contains: milk, wheat, eggs.