Ravioli with ricotta, zucchini flowers, and basil scented with lemon. Last zucchini flowers before the new plants start producing. Why not make some ravioli? How?
I looked into my garden pantry and decided to pick some basil leaves. But I thought: – okay, but always with the same flavor. Something different is needed! – Said and done. Lemon zest to give an extra touch!
So as soon as I got home, I got to work. I also had to prepare the dough for the ravioli. I organized the kitchen and got to work. I knead and mix to make some ravioli. Today is my husband’s birthday, and since we will celebrate in a few days, today he gets ravioli.
And if you’re interested in ravioli, you might also be interested in other recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 2 Hours
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
From the garden among zucchini flowers and fragrant basil
- 10.58 oz semolina flour
- 3 eggs
- 20 zucchini flowers
- 1.76 oz grated Grana Padano cheese
- 2 sprigs basil (Not too much to not overpower the flavor of the flowers)
- 1 lemon (Grated zest)
- 1 egg (For the filling)
- to taste balsamic vinegar (For seasoning)
- to taste salt
- 1 pinch nutmeg
Useful Tools
- Rolling Pins
- Pasta Cutters
Steps
Once the filling is ready, you start shaping the ravioli.
In the blender, put half the ricotta, the flowers, the basil, and the lemon zest. Blend into a paste and add to the rest of the ricotta. Add salt and cheese. Mix well and cover until use
Make the dough with the semolina and eggs and roll it out with a rolling pin or with the help of a pasta maker. With the help of a pastry bag, distribute the filling and shape the ravioli. You just need to fold the dough and cut it out. It’s very simple. Good things don’t need much
Ravioli ready. All you have to do is cook them in boiling salted water and enjoy them with a splash of balsamic vinegar
Serve with a sprinkle of cheese and balsamic vinegar if you like. Plain with just a bit of cheese, they are delicious.
The filling, fresh and summery, also makes ravioli enjoyable if they’re cold.
Dish ready!
Some Extra Tips
If you make a few extra, fry them to serve as an appetizer; you’ll discover a delicacy. They keep in the fridge, can be frozen for three months without losing their characteristics. You can also serve them with chopped hazelnuts and a little butter.
