Ingredients with Measurements:
- 12 courgette flowers
- 200g goat cheese
- 1 egg
- 1/2 cup grated parmesan cheese
- 1/2 cup ricotta cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1 package fresh pasta sheets
- 2 tbsp olive oil
- 1/2 cup vegetable broth
- 1/4 cup white wine
- 1/4 cup unsalted butter
Special equipment needed:
- Large pot
- Mixing bowl
- Pastry brush
- Baking dish
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Remove the stamen from the courgette flowers and rinse them under cold water. Pat dry with paper towels.
3. In a mixing bowl, combine the goat cheese, egg, parmesan cheese, ricotta cheese, basil, parsley, salt, black pepper, and nutmeg. Mix well.
4. Stuff each courgette flower with the cheese mixture using a pastry brush.
5. Cut the fresh pasta sheets into 3-inch squares. Place a stuffed courgette flower in the center of each square and fold the pasta over to enclose the filling. Press the edges to seal.
6. Place the stuffed pasta in a baking dish and brush with olive oil.
7. In a saucepan, heat the vegetable broth, white wine, and unsalted butter over medium heat until the butter is melted.
8. Pour the sauce over the stuffed pasta and bake for 25-30 minutes, until the pasta is golden brown and the filling is hot and bubbly.
9. Serve hot, garnished with fresh herbs and grated parmesan cheese.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 26g
- Carbohydrates: 36g
- Protein: 18g
- Fiber: 2g
Substitutions for ingredients:
- Instead of courgette flowers, you can use zucchini or squash blossoms.
- Instead of goat cheese, you can use feta or ricotta cheese.
- Instead of fresh pasta sheets, you can use dried pasta shells.
Variations:
- Add chopped sun-dried tomatoes or olives to the cheese mixture for extra flavor.
- Use different herbs, such as thyme or oregano, to change the flavor profile.
- Add chopped cooked bacon or pancetta to the cheese mixture for a meaty twist.
Tips and tricks:
- Make sure to remove the stamen from the courgette flowers before stuffing them.
- Use a pastry brush to evenly distribute the cheese mixture inside the courgette flowers.
- Brush the stuffed pasta with olive oil to prevent it from drying out in the oven.
- Serve hot for the best flavor and texture.
Storage instructions:
- Store any leftover stuffed pasta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed pasta in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the stuffed pasta on a bed of fresh arugula or spinach for a colorful presentation.
- Garnish with fresh herbs and grated parmesan cheese for added flavor and texture.
Garnishes:
- Fresh herbs, such as basil or parsley
- Grated parmesan cheese
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- Pair with a simple green salad dressed with lemon vinaigrette.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic bread or crostini
Troubleshooting advice:
- If the stuffed pasta is dry, add more sauce before baking.
- If the pasta is too soft, reduce the cooking time in the oven.
Food safety advice:
- Make sure to cook the stuffed pasta to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Stuffed pasta dishes have been popular in Italian cuisine for centuries, with variations such as ravioli and tortellini.
Flavor profiles:
- Creamy, tangy, and herbaceous
Serving suggestions:
- Serve as a main course for a special dinner or as an appetizer for a dinner party.
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Region: Italian