Try this fantastic Doppio Ravioli or (Double ravioli ) with Fava, Mint, and Ricotta!
Doppio ravioli or Double Ravioli, is basically a technique where you are taking two different fillings and putting it side by side in one ravioli. Double the flavor, double the fun! My love for pasta continues to take over my recent creativity, as I continue to explore the countless ways of preparing this ultimate comfort food. This recipe takes advantage of the fava beans that can have a lengthy season in California depending on how much sun and shade the crop receives
The other filling is a classic ricotta cheese filling that is straight forward. The results of these two fillings is nothing short of fantastic! Here is the double ravioli pasta recipe I hope you enjoy it!
Doppio Ravioli (Double Ravioli)
Fava Bean Filling
- 1 1/2 cup fava beans (cooked)
- 1 cup potato (peeled and boiled)
- 1/4 cup parmesan cheese
- 1 cup mint ( )
- 1 salt (and pepper to taste)
- 1 lb ricotta cheese
- 2 oz parmesan cheese
- 2 oz asiago
- 1 salt (and pepper)
- 1 cup vegetable stock
- 1/4 cup fava beans (blanched)
- 6 oz maitake mushrooms
- 1/4 tsp chili flakes
- 4 tbsp butter
- 2 tbsp olive oil
- 1 oz parmesan
- 2 tbsp chives (and flowers)
How to make ravioli cheese filling
In a food processor place parmesan and asiago. Puree until the cheese has broken down finely. Then add the fresh ricotta and puree until smooth. Season with salt and pepper. Then place in a plastic disposable pastry bag. Set aside in the refrigerator until the pasta is ready. , but don’t have it too cold or else it will be hard to pipe.
How to make fava bean filling
Place all the ingredients in a food processor and puree until smooth. The filling should have a nice green color to it and should have a good mix of flavor from mint, parmesan, and fava. Then place in a plastic disposable pastry bag. Set aside in the refrigerator until the pasta is ready, but don’t have it too cold or else it will be hard to pipe.
How to make doppio ravioli (double ravioli)
Place the flour in a bowl, make a well or hole in the center of the flour. Mix both flours in a bowl then make a well indention in the middle of the flour) Place the eggs, yolks, warm water, and salt, into the well. Using a fork, beat the eggs until smooth.
With the fork, gradually stir in the flour little by little until the egg isn't so sticky, taking the flour from the outside and working into the middle egg mixture. Using your hands instead of the fork, begin forming the dough by folding the flour into the mixture.
Continue the folding action until the dough is smooth and not sticky. Adjust the amount of flour depending. You may need a little more or less depending on how wet the dough is. Once the dough is formed, knead it for 10 minutes, wrap it in plastic and let it rest for at least 30 minutes.
Take the full amount of dough and cut it in half keeping one half wrapped in plastic. Roll the dough flat with a rolling pin. Place the flattened dough in the pasta machine on the thickest setting, and pass it through.
Adjust the thickness of the setting with the knob. For filled style pasta, I adjust the setting to a 6. Pass the pasta through the machine down to a 6 and then fold the dough back up and repeat the process, a total of 3 times. You might need to add a little flour if the pasta is sticking. Repeated folding and passing the dough through the pasta machine builds structure into the pasta which will enable it to attain the the al dente when boiled. On the last pass through, don't fold the pasta. You should have long sheets at this point.
Cut the pasta sheet in half at this point. Using your pastry bag pipe the cheese mixture along the bottom of the pasta sheet leaving about a 1/2 inch from the edge. Using your pastry bag pipe the fava mixture 1/8 inch next to the cheese mixture along the first pasta sheet. Run it along the whole length of the first pasta sheet leaving about an inch or two at the ends.
Then take a pastry brush or spray bottle of water and brush the top and bottom portion of the pasta sheet. Take the sheet of pasta and place over to the brushed top portion. You should now have two long tube like pasta running all the way down the length of the pasta.
Now, at every 1/2 inch use chop stick and press down to create the ends, and in-between both fillings to create doppio ravioli. Continue the same thing all the way down the pasta sheet. Then using a pinwheel cutter cut away the excess pasta at the top and bottom of the ravioli’s. Then cut in between each press that you make with the chopstick to create individual double ravioli’s.
It should look something like this.
In a large sauté pan add 1 tbsp of butter, oil, and mitake mushrooms. Cook for 3 minutes. Add your chili flakes and fava beans. cook for another 1 minutes and then pour in the vegetable broth. Meanwhile place your pasta in pot of salted boiling water and cook for 2-3 minutes until they float to the top. Strain off and place in the saute pan.
Let it simmer for 1-2 minutes and then add the rest of the butter to make a pan sauce. Season the whole pan with salt and pepper. Place a few spoonfuls of pasta and mushroom into each serving bowl. Finish with the chives, flowers, parmesan, and a drizzle.