Method

• Broad bean pesto Blanch the beans in boiling water for approx
• 1 minute, refresh in cold water
• Drain and peel off the skins
• Setting a quarter of the beans aside, place the remaining ingredients, except the oil, in a blender and whiz until they are finely chopped
• With the motor still running, drizzle in the olive oil and season to taste
• Ravioli Cook the beetroot in a large saucepan of boiling salted water until tender, refresh in cold water and drain well
• Peel and cut into 1cm cubes and dry on kitchen paper
• Purée in a food processor
• Place in a bowl with the finely chopped spring onion, both cheeses and mix lightly together; season with salt, pepper and nutmeg
• Take a wonton wrapper, place a generous spoonful of beetroot mix in the middle,and lightly brush the edges around the filling with a tiny amount of water and place another square over top
• Press down the edges to seal the ravioli and make sure that any air is pushed out as you go
• Neaten and trim the edges as required and then transfer to a tray generously dusted with plain flour
•   Set aside for 15 minutes to dry out a little
• Cook the ravioli in batches, in a large pot of boiling salted water until el dente
• Drain well and return to the pan, adding the reserved beans, half the pesto and season to taste
• Distribute between serving plates and sprinkle with the remaining parmesan