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Ravioli Stuffed with Fava Beans, Ricotta, and Mint with Brown-Butter Sauce

Recipe photo courtesy of Gentl & Hyers

You can substitute fresh or frozen peas for the fava beans. Drain the ricotta in a sieve set over a bowl for about 10 minutes to remove excess liquid. Try to find the denser buffalo ricotta for this recipe. If you use regular ricotta, the filling won't be as thick.

Source: Martha Stewart Living, May 2005
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