The broad beans in our garden have been taking over lately, so in an effort to use them up, eat seasonally, and try a few new recipes, I am starting Broad Bean Bonanza… a series of bean recipes that will continue until we run out of beans!
My husband harvested the beans that were ready to eat, but there are still quite a few small ones left to keep growing.
Looking at the quantity he had picked I was a bit reluctant to start shelling them thinking it would take absolutely ages, but once you get into a rhythm it’s really quite therapeutic!
The beautiful sweet little beans look like jewels, they are almost too pretty to eat… I said ALMOST. When they are young and straight from the pod they don’t need to have the outside casing removed, they are full of flavour and crunch – I don’t blanch them either.
I crushed them with mint, ricotta, olive oil, salt and pepper to make a ravioli filling. Delicious!
And the end result… SO good! It was worth all the time and effort spent growing, weeding, watering, harvesting, shelling, and cooking.
The ravioli doesn’t need any sauce – you want to taste the filling. I served it drizzled with olive oil, and topped with parmesan, mint and pepper.