Welcome to Our Eat the Rainbow Series!
One of the things I love most about vegan food is the variety of colour. Fruit and veggies come in such a beautiful rainbow selection of colours that I thought I would pay homage to this in a seven part recipe series. Each week I shall work through the colours of the rainbow with a new recipe inspired by that colour.
Green: Vegan Herby Broad Bean and Pea Ravioli served with Spring Vegetables, Pesto and Pine Nuts
I love a big bowl of steamy pasta – it is the ultimate comfort food. As the weather gets warmer, I love to bring the sunshine into my pasta dishes with fresh, vibrant spring green vegetables. This is basil infused fresh pasta stuffed full of minty broad beans and garden peas to create little ravioli parcels of deliciousness.
As you can see from the beautifully griddled courgettes that we are still loving our new griddle pan. I am not sure why veggies taste better with grilled lines on them, but they certainly do. For more griddly goodness, take a look at our tasty sweet potato and black bean quesadilla recipe.
I used a fluted cutter because it gives a beautiful edge to the ravioli and reminds me of a flower. If you love ravioli as much as me and would love more recipe inspiration, have a sneaky peek at our incredible beetroot ravioli recipe, for little red bundles of deliciousness.
Check out all seven Rainbow recipes HERE!
Vegan Herby Broad Bean and Pea Ravioli
- 200g plain flour
- 100ml water
- 1 tbsp olive oil
- 1 handful finely chopped basil
For the filling
- 200g broad beans
- 50g garden peas
- 1 tsp parsley
- 1 tsp mint
- 1 tsp basil
- 1 tsp lemon juice
- salt and pepper, to season
- Start by making the pasta dough. Combine the flour, basil, water and oil and bring together to form a smooth dough. Add a little more water or flour as required. Knead the dough for 10 minutes until it is smooth and springy. Leave to rest for 15 minutes.
- Boil the broad beans and peas for 5 minutes or until tender. Drain thoroughly. Mash together with the lemon juice, herbs and salt and pepper.
- Roll out the dough until paper thin, either with a pasta machine or with a rolling pin. Cut out circles from the dough, we used an 8cm cutter.
- Place small spoonfuls of the broad bean filling into the centre of a pasta circle, wet the edges lightly and place another circle on top. Press the edges round firmly to ensure a good seal.
- Bring a saucepan filled with water to the boil and place the ravioli into it. Cook for 3-4 minutes.
Serve immediately, we serve it alongside griddled courgette and asparagus, garden peas, pine nuts, a little basil, a dollop of pesto and black pepper.!