Cheese Tortellini with Herbed Ricotta and Fava Beans | #SundaySupper
Recipe type: Vegetarian Entree
Cuisine: Italian
Serves: 6
Tomato Confit
  • 1 ½ pints halved cherry tomatoes
  • ⅓ cup extra-virgin olive oil
  • 5 peeled and smashed garlic cloves (or 2 tsp Gourmet Garden Stir-In Garlic Paste)
  • 4 scallions, thinly sliced - bulb and green stalk
  • ¼ teaspoon Kosher salt
  • 2 Tbsp pine nuts
Fava Beans and Pasta
  • 3 pounds fava bean pods
  • 1 16-ounce package cheese tortellini
Herbed Ricotta
  • ½ cup ricotta cheese
  • ¼ cup chopped basil
  • 2 tablespoons Parmesan cheese
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  1. Combine all the Tomato Confit ingredients in a small pot, bring to a low simmer, and cook for 30 minutes.
  2. Shell the fava beans and bring a large pot of well-salted water to a boil over high heat (you should end up with about 3 cups of fava beans). Add the beans and simmer for 5 minutes. Remove, and add the pasta to the water and cook according to the directions on the box. Drain.
  3. Peel the fava beans, discarding the peel. You should have about 2 cups brightly colored fava beans (the" inner bean").
  4. Combine all of the Herbed Ricotta ingredients in a small bowl. Fold into the warm pasta. Pour the Tomato Confit over the pasta and gently toss. Add the fava beans and finish with a few grates of Parmesan cheese (optional).
  5. Serve warm with a hunk of crusty bread and a salad dressed in a vinaigrette.
Recipe by The Wimpy Vegetarian at