Beet Ravioli with Fava Bean Sauce

This is a very delicious meal. Admittedly, it is time consuming to make. although worth the effort. As the colors are such lovely greens and reds, I think it would make a very special holiday meal. We have had many beets from the garden this year and this was tone of he nicest ways to enjoy them.

Yield: 16 med. large ravioli

Ingredients:

for the ravioli dough:

• 1 cup semolina flour
• 2 teaspoons olive oil
• 1/2 cup water
• pinch salt

for the filling:

• 1&1/2 cups beet puree (2-3 med large beets)
• 2 tablespoons nutritional yeast
• 1 tablespoon sesame oil
• 2 tablespoons miso
• freshly ground pepper
• enough dried bread crumbs to make it stick together (about 2-3 tablespoons)

for the sauce:

• 1&1/2 cups fava beans (removed from pods, blanched and skins removed
• 1 clove garlic, minced
• 3 tablespoons nutritional yeast
• 1 tablespoon miso
• handful fresh basil leaves
• 2 sprigs mint
• 2 sprigs tarragon
• 2 sprigs parsley
• splash lemon juice
• 2 tablespoons olive oil
• a sprig of basil and some toasted sunflower seeds as garnish (optional)

Directions:

To make the ravioli dough:

In a bowl, combine the semolina flour, salt olive oil and water.
Mix well.
Wrap in a towel and let sit for 30 minutes.

To make the filling:
Cook the beets however you prefer (boiling or roasting).
Puree the cooked beets in a food processor.
Add the nutritional yeast, sesame oil and miso.
Check the consistency – if it is too wet then add 2 or 3 tablespoons of dried bread crumbs
Season to taste with salt and pepper

To make the sauce:
After the fava beans have been removed from their skis, boil a saucepan of water.
When the water is boiling, add the fava bans to cook for 3-4 minutes.
Once cooked, drain off the water.
Add the rest of the ingredients and puree. If the mixture is too thick, add a bit of water to thin.

To form the ravioli:
Roll 2 strips of the ravioli dough to make 2 small thin strips.
Place a teaspoon of the filling on one strip then carefully lay toe second strip on top.
Cut with a ravioli form or a ravioli cutter.
Continue until all the dough and filling has been used. It will make 15 medium large ravioli.
Meanwhile, warm the sauce in a small pan, and bring a large pot of water to boil.
Toast some sunflower seeds in a dry pan as an optional garnish.

Cook the ravioli until the float (3 or 4 minutes).
Serve the ravioli with the sauce on top, sprinkled with some of the toasted sunflower seeds and optionally with a few basil leaves.

Notes:

Inspired by http://www.abelandcole.co.uk/recipes/beetroot#recipe11