Wholewheat ravioli with courgette flowers and ricotta | Pasta recipes | Jamie magazine
Time to show off and make your own ravioli filled with courgette flowers and ricotta. This fancy pasta dish is even more delicious than it sounds. Well worth the extra effort for someone special.
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Cooking tools:
- Rolling pin
- Piping bag
- Pasta cutter
- Fine-mesh sieve
- Potato masher
- Tongs
- Slotted spoon
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Pot
- Stove
- Baking sheet
- Spoon
- Plate
Ingredients
- 200g Tipo 00 flour, plus extra for dusting
- 100g wholewheat flour
- 3 free-range eggs
- 20 courgette flowers
- 250g good quality ricotta
- A few sprigs of mint, leaves picked and finely chopped
- 1 small red chilli, finely chopped
- 600g ripe tomatoes
- A small bunch of basil, leaves picked, stalks reserved
- Extra virgin olive oil
- Young pecorino, grated, to serve
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