Ravioli with Thick Beans

Ingredients

• 300 g flour (double-graded)
• 3 eggs
• 1 EL olive oil
• 1 TL salt
• flour for working
• 1 Egg white
• 150 g ricotta
• 100 g pecorino
• 1 egg yolk
• freshly ground white pepper
• chili flakes
• 300 g thick beans (pitted)
• 2 Organic lemons
• 75 g butter

Instructions

1. 1.

   For the dough, knead flour, eggs and oil with salt into a smooth, supple dough. Add more water or flour if needed. Shape the dough into a ball, wrap in plastic wrap, and let rest for about 30 minutes.

2. 2.

   For the filling, whisk ricotta until smooth. Grate pecorino and mix it with egg yolk into the ricotta. Season with salt, pepper and chili.

3. 3.

   Divide the dough into 3-4 portions and knead each again. On a lightly floured surface or using a pasta machine, roll out to about 3 mm thickness. Cut circles with a round cutter (~8 cm).

4. 4.

   Fill half of the dough circles with 1 TL filling each. Brush edges with beaten egg white. Place another circle on top and press edges firmly. Let the formed ravioli rest on the floured surface until all are ready.

5. 5.

   Cook beans in boiling salted water for about 5 minutes until al dente, then drain and shock in cold water. Wash lemons and zest them. Cut one lemon in half and juice it.

6. 6.

   In a pan, melt butter until foamy, add lemon juice and zest. Add beans and toss, seasoning with salt and pepper.

7. 7.

   Boil ravioli in salted water for 3-4 minutes over low heat until they rise to the surface. Remove with a slotted spoon and transfer to the bean pan. Toss everything together and serve immediately.