I wait with great expectation for the arrival of favas and green peas every spring. To me they are the perfect match. I am always trying to come up with new ways to serve them. When Olaiya and first met to discuss cider and recipes, I knew I wanted one with ravioli’s. I used a lemon ricotta for this recipe, but any cheese filled ravioli will be perfect. I love the prawns, but it would also work as a vegetarian entrée. The presence of this dish on the table always elicits the aaahhhs. It is beautiful in the bowl and delicious.

Yield: 4 main-course servings or 8 first-course servings

1 pound medium tail-on shrimp, peeled and deveined Salt, to taste

1 cup shelled fava beans

1 cup shelled English peas

1 pound ricotta or goat cheese ravioli (homemade or store-bought)

8 tablespoons (1 stick) butter, divided

1/4 cup minced shallot

2 small zucchini, thinly sliced into rounds

2 tablespoons Tieton Cider Works Yakima Valley Dry Hopped Cider

Zest and juice of 1 lemon

3 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh mint Freshly grated parmesan, to garnish

Place the shrimp in a medium bowl and toss with 1/4 teaspoon salt to tenderize.

Set aside for at least 15 minues up to an hour.

Bring a large pot of generously salted water to the boil.

Prepare an ice bath by filling a medium bowl half full of ice and covering the ice with cold water.

When the water comes to the boil, blanche the favas, uncovered, for 1 minute. Remove the favas with a slotted spoon and transfer to the ice bath. When cool, remove their skins and set aside.

Bring the water back to the boil and blanche the peas for 1 minute. Remove the peas with a slotted spoon and transfer to the ice bath. When cool, drain well, then transfer to a towel and pat dry.

Drop the ravioli into the boiling water and cook for 4-5 minutes, testing for doneness after 2 minutes. When the ravioli are done, remove with a slotted spoon and transfer to a large mixing bowl.

While the ravioli is cooking, heat a large saute pan over medium-high heat. Add the butter. When the butter has melted, add the shallot and cook until just tender, about 1 minute. Add the zucchini and favas and cook for 1 minute. Add the shrimp and cook one one side, stirring occasionally, until pink. Flip the shrimp and add the peas, cider and half the lemon juice and zest. Cook until the shrimp are pink on both sides but still translucent in the center. You will need to take a shrimp or two out and cut them to see if they are done. Stir in the remaining butter and transfer to the mixing bowl with the ravioli.

Add the mint and tarragon. Toss the ravioli to coat. Taste and season with more salt, lemon juice and zest if desired.