Vegan Ravioli with Broad Beans

Bring a medium pot of water to a boil. Add the broad beans (550 g) and simmer for about 5 minutes until the insides are cooked. Drain and immediately transfer to a bowl of [few ice cubes] in cold water to preserve their vibrant color. Shell the beans by making a small incision and pressing out the inner bean. You should get about broad beans (400 g) (shelled).

In a food processor, combine the broad beans (400 g) (shelled), garlic cloves (2 clove) (finely chopped), lemon juice (1 tbsp), mint leaves (10 fresh) (or basil), and nutritional yeast (2 tbsp). Process until smooth. Do not add water, as the filling should be as dry as possible.

Taste the filling and season with salt pepper (0.5 tsp), chilli powder (0.5 tsp) (hot, if using), and more [lemon juice] if desired. Add about fine breadcrumbs (0.25 cup) to thicken the mixture to your liking.

In a mixing bowl, combine all purpose flour (300 g) and turmeric (0.25 tsp). Gradually add the reduced aquafaba (150 ml) and mix until a dough forms. If needed, add a bit of water (up to water (2 tbsp)) to bring the dough together, being careful not to make it too wet. Knead the dough for at least 5 minutes. Cover with a damp kitchen towel and let it rest for 60 minutes to prevent it from drying out.

Once the dough has rested, take a portion (about 1/3) and roll it out on a lightly floured surface as thinly as possible (2-3 mm). The thinner the dough, the better the ravioli. You can use a pasta machine if you have one.

Use a 5 cm / 2" cookie cutter or an upside down glass to cut out circles from the dough. Place about a teaspoon of filling onto half of the cut circles. Place another dough circle on top and gently drape it around the filling, ensuring no air pockets are trapped. Seal the edges with your fingers, then crimp with a fork for a decorative finish. Place finished ravioli on a lightly floured surface and cover with a kitchen towel while you continue making the rest.

Bring a medium pot of water to a rolling boil. Carefully place 5-6 ravioli at a time into the boiling water, avoiding overcrowding the pot. Cook for approximately 5 minutes. Remove cooked ravioli with a slotted spoon, gently shaking off excess water, and place on a plate. Repeat with the remaining ravioli. Start 5m timer

To serve, sauté garlic cloves (2 clove) (sliced thinly) in [extra virgin olive oil] for a few minutes. Gently baste the cooked ravioli in the garlic oil. Serve with a sprinkling of [lemon zest] (from 1 unwaxed lemon), [chilli flakes] (optional), and a dollop of [basil pesto] if desired.