Green Ravioli with Fava Beans and Mint

Method

1. For the green pasta: blend the boiled spinach with the eggs until smooth. Add the flour and knead until you obtain a smooth dough. Let rest for 30 minutes.
2. For the filling: combine the already-boiled fava beans, ricotta, chopped mint, and grated pecorino. Mix well.
3. Roll out the dough and cut into discs or squares. Place a spoonful of filling in the center, fold over to form half-moons (or your preferred shape), and seal the edges.
4. For the cream sauce: in a saucepan, melt the butter over medium heat. Add the flour and stir to make a roux. Gradually pour in the warm milk, whisking constantly until the sauce thickens. Remove from heat and stir in the grated pecorino. Season with salt and pepper to taste.
5. Cook the ravioli in a large pot of salted boiling water for 4-5 minutes, until they float and are tender. Drain and toss gently with the cream sauce.
6. Serve immediately, garnishing with fresh mint leaves if desired.