Fave and Ravioli with an Egg on Top

Fava beans are a tasty delight. They grow well here and I love to watch them get tall and big, plus they are good for the soil. Unfortunately, the final product is a bit laborious to shell. I think there are recipes that use the whole pod, but I prefer the beans on their own. But their big pods are fuzzy and unique enough to make shelling them interesting. Some of the bigger beans need to have their second skins removed, which can be both fascinating and annoying, but if you don't they pucker in the roasting and diminish the flavor a bit. Just a bit. You can see in this photo that I got lazy and didn't do this with the whitish looking ones. These are sauted with shallot and green garlic.

 


Then served a top ravioli with a fried egg and parm to make the sauce.