For this week's Presto Pasta Night I find myself back in Italy. As I work through all the photos from our trip I've uncovered yet another dish that I just seemed to have forgotten. Once again, the pasta is from the Florence market and this time it's ravioli.
These are your basic meat filled ravioli, you could also use a spinach and ricotta filled variety if you so desire. I've kept the sauce quite simple but with good clean flavours. At the time the market was full of unbelievably wonderful zucchini flowers
so it was a given that they would be used in some way. I teamed them up with another ingredient in season, cherry tomatoes to give me what I think is, spring on a plate.
Ravioli with Cherry Tomatoes and Zucchini Flowers
1 red onion, finely sliced
1 garlic clove, finely sliced
cherry tomatoes, halved
zucchini flowers, stamen removed
Heat a little oil and a knob of butter in a pan over a medium-low heat and when the butter has melted add the onion. Let this cook for a few minutes before adding the sliced garlic. Sauté this gently until the onion has softened and is only starting to colour.
Tumble in the cherry tomatoes and toss them through the onions - cook these enough so they just start to break down. Add in the zucchini flowers, stir and when these have begun to wilt you can add the cooked ravioli and toss again.
Season with a little freshly salt and pepper, toss again and then serve at once.
Rather than sprinkle over grated cheese, to keep it fresh, just a light drizzle of some good fruit extra virgin olive oil will be the perfect finishing touch.
Tagged with Pasta