Name: Three cheese ravioli with brown butter
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 12 zucchini flowers with stem attached (240g); 900 gram three cheese ravioli; 90 gram butter, chopped; 2 tablespoon fresh tarragon leaves; 2/3 cup (90g) roasted hazelnuts, chopped coarsely; 2 tablespoon lemon juice

Ingredients

12 zucchini flowers with stem attached (240g)

900 gram three cheese ravioli

90 gram butter, chopped

2 tablespoon fresh tarragon leaves

2/3 cup (90g) roasted hazelnuts, chopped coarsely

2 tablespoon lemon juice

Method

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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