Fava beans are delicious, they just take a little care to prepare. When buying fava beans, look for firm pods where you can feel the beans. Number of beans per pod varies, so Rita specifies about 40 shelled beans. Feel free to use more!
Course: Main Course
8-12fava pods, about 40 beans
16oz.purchased cheese ravioli
1/2tsp.dried rubbed sage leaves
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.