Sweet onions, tangy goat cheese and a light egg custard make a savory tart perfect…
Fava beans are among my springtime favorites. As delicious and versatile as favas are, I wish they were faster to prep. At my farmers market, growers sell sweet peas, shelled, in large bowls for scooping. Not so for favas. But let’s not get discouraged. This is a super easy recipe. Once the favas are shelled and lightly cooked, this is totally worth the fava time. If you want, shell the favas a day ahead and refrigerate.
Fava Beans with Sage & Cheese Ravioli
- 8-12 fava pods, about 40 beans
- 16 oz. purchased cheese ravioli
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1/2 tsp. dried rubbed sage leaves
- shredded Parmesan
- Split fava pods with your fingers and remove beans. In a 4-quart pot, bring water to a boil; salt lightly. Add favas and cook for 2-3 minutes. Remove with a wire strainer, rinse with cold water and drain. Slip skins off favas and discard. Meanwhile, keep water in pot simmering.
- Melt butter with olive oil in a large skillet. Add sage and simmer very gently. Meanwhile, add ravioli to pot of boiling water. Cook as directed, 2–6 minutes depending on the brand and size of ravioli. Note: The cooked ravioli will be a bit green from the favas. If you prefer, use a fresh pot of water.
- When ravioli is cooked, drain well and add to skillet along with fava beans. Toss to coat and warm up favas. Serve immediately topped with shredded cheese.
Recipe and photos by Rita Held