Courgette Flower and Ricotta Ravioli Recipe

Ingredients with Measurements:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 courgette flowers
- 1 egg
- 1 tablespoon water
- 1 pound fresh pasta dough
- Flour, for dusting
- Salt, for pasta water
- 1/2 cup unsalted butter
- 1/4 cup chopped fresh sage
- 1/2 cup grated Parmesan cheese

Special equipment needed:
- Rolling pin
- Ravioli cutter or knife
- Large pot for boiling pasta
- Large skillet

Step-by-step instructions:

1. In a medium bowl, mix together the ricotta, Parmesan, basil, parsley, chives, salt, and pepper until well combined.

2. Remove the stamen from each courgette flower and stuff each flower with a tablespoon of the ricotta mixture. Twist the top of the flower to seal the filling inside.

3. In a small bowl, whisk together the egg and water to make an egg wash.

4. On a lightly floured surface, roll out the pasta dough to a thickness of about 1/8 inch. Cut the pasta into 2-inch squares.

5. Brush the edges of each square with the egg wash. Place a stuffed courgette flower in the center of each square and fold the pasta over to create a triangle. Press the edges to seal.

6. Bring a large pot of salted water to a boil. Add the ravioli and cook for 2-3 minutes, or until they float to the surface.

7. While the ravioli are cooking, melt the butter in a large skillet over medium heat. Add the sage and cook for 1-2 minutes, or until fragrant.

8. Using a slotted spoon, transfer the cooked ravioli to the skillet with the butter and sage. Toss gently to coat.

9. Serve the ravioli hot, garnished with grated Parmesan cheese.


Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Boiling water for pasta
Serving size:
4 servings

Nutritional information:
Calories per serving: 550
Fat: 34g
Carbohydrates: 39g
Protein: 22g
Sodium: 580mg
Sugar: 2g

Substitutions for ingredients:
- Instead of courgette flowers, use spinach or kale leaves.
- Substitute the ricotta cheese with goat cheese or feta cheese.
- Use any fresh herbs you have on hand, such as thyme or oregano.

Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the ricotta filling.
- Serve the ravioli with a tomato sauce or pesto instead of butter and sage.

Tips and tricks:
- Make sure to remove the stamen from the courgette flowers before stuffing them.
- Use a ravioli cutter or knife to create a clean edge on the pasta squares.
- Dust the pasta dough with flour as needed to prevent sticking.

Storage instructions:
Store any leftover ravioli in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the ravioli, place them in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.

Presentation ideas:
Serve the ravioli on a large platter, garnished with fresh herbs and grated Parmesan cheese.

Garnishes:
Fresh herbs, grated Parmesan cheese

Pairings:
Serve the ravioli with a crisp green salad and a glass of white wine.

Suggested side dishes:
Garlic bread, roasted vegetables

Troubleshooting advice:
- If the pasta dough is too sticky, dust it with more flour.
- If the ravioli are falling apart while cooking, make sure the edges are well sealed.

Food safety advice:
Make sure to cook the ravioli to an internal temperature of 165°F to ensure they are safe to eat.

Food history:
Ravioli is a traditional Italian dish that dates back to the 14th century. It is typically filled with cheese, meat, or vegetables and served with a sauce.

Flavor profiles:
The ricotta filling is creamy and savory, while the courgette flowers add a delicate floral flavor. The butter and sage sauce is rich and earthy.

Serving suggestions:
Serve the ravioli as a main course for a dinner party or a special occasion.

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Region: Italian

Taste: Creamy, Savory, Herbal, Nutty, Cheesy