Homemade pasta: ravioli stuffed with green beans

Homemade ravioli stuffed with green beans, here is the vegetarian recipe for a light, genuine and self-produced first summer course.

Ravioli stuffed with green beans, here she is prescription to prepare a homemade egg pasta with not very refined flours and a tasty filling of green beans and almonds. Light and tasty, this stuffed pasta can be served with a delicate sauce that does not cover the flavor, such as butter and sage, courgette pesto or one made with fresh tomatoes and basil.

The dough is made with 1 flour and wholemeal corn flour in order to make the dough lighter thanks also to a smaller quantity of eggs used. The filling has been coarsely cut with a knife, but if you prefer, you can chop it finely or reduce it into a puree with the help of a mixer.

The ravioli stuffed with green beans, after a short cooking in salted boiling water, must be cooled under running water and then seasoned, so as to serve a cold meal; if you prefer to serve them still hot, you can dress them with a classic fresh tomato sauce.

Ingredients

300 gr of green beans
1 clove of garlic
30 gr of almonds
500 1 grams of flour
100 gr of wholemeal corn flour
100 grams of water
4 eggs
4 vine tomatoes
6 basil leaves
Salt to taste
extra virgin olive oil to taste

Preparation Time:
60 minutes
Cooking time:
5 minutes
Rest time:
-
Dose:
4 people to
difficulty:
low

How to prepare ravioli stuffed with green beans: procedure

Wash and clean the green beans, then cook them in boiling water and when cooked, drain them while keeping the cooking water aside.
In a bowl or on a pastry board mix the two flours, add the eggs and water and knead until a non-sticky dough is obtained,

wrap it up in the cling film and in the meantime cut the green beans and almonds and mix them together with the oil and salt,
and with a dough sheeter, or if you prefer with a rolling pin, flatten the dough to obtain a thickness of one millimeter,

cut it into rectangles and lay a little filling on it, cover with more pastry and press with your fingertips around the filling in order to seal the edges,
and with a serrated wheel or knife to trim the edges,

lay down the ravioli on the lightly floured work surface and in the meantime
to wash the tomatoes and basil, cut the tomatoes into small pieces and break up the basil, then season with oil and salt,
to report boil the cooking water of the green beans, adding more water if necessary, and cook the ravioli inside for about four minutes,
cooking when finished, drain and cool under running water,