1.Discard yellow stamens from centre of flowers; trim stems. Cut zucchini flowers and attached stems in half lengthways.
2.Cook ravioli in a large saucepan of boiling salted water until just tender; remove ravioli with a slotted spoon. Bring water back to the boil, add zucchini flowers; boil 30 seconds or until barely tender. Drain; add to ravioli.
3.Heat butter in a large frying pan over high heat until it begins to foam. Stir in tarragon; cook about 2 minutes until butter begins to brown. Add nuts, zucchini flowers and ravioli; toss until heated through. Add juice; toss to coat. Season to taste.
4.Serve ravioli in warmed serving bowls; sprinkle with a few extra tarragon leaves.
You can use any vegetable or cheese-filled ravioli you prefer. This recipe is not suitable to freeze.Note