Koukia (Fava) Bean Ravioli with a Greek Spin

Thanks fellow foodie blogger for the idea. I happened to have wonton wrappers so I made them.

I learned buy lots of fava beans. i only had 5 stalks and it made about 1/2 cup of pesto and about 10 raviolis. Boiled them in salted water for 4 minutes, drained cooled and peeled their weird little skins. In the processor I added the beans, walnuts as there creaminess pairs well with the creaminess of the beans (which i love) evoo, fresh oregano, salt, pepper and a little of fresh grated mizethra cheese.

put about a tsp in center of each wrapper. boiled very gently till floated to the top.

i made a quick kampama sauce which was a can of plain tomato sauce, salt, pepper, tiny bit of fresh ground nutmeg and cinnamon. drizzled on top pasta and finished with Mizethra cheese. I am proud to say these are very yummy.

Origin: The exact origin of the fava bean is unknown, but it is beleived to be native to Central Asia and the Eastern Meditteranean. It has long been cultivated and has spread across all populated continents as a food plant.