Wholewheat ravioli with courgette flowers & ricotta

Serves 4

  • 200 g Tipo 00 flour, plus extra for dusting

  • 100 g wholewheat flour

  • 3 free-range eggs

  • For the filling

  • 20 courgette flowers

  • 250 g good quality ricotta

  • A few sprigs of fresh mint, leaves picked and finely chopped

  • 1 small red chilli, finely chopped

  • For the sauce

  • 600 g ripe tomatoes

  • A small bunch of fresh basil, leaves picked, stalked removed

  • Extra virgin olive oil

  • Young pecorino, grated, to serve

Recipe by Pete Begg



1. In a bowl, mix the flours and eggs and work it into a soft dough with your hands. When it comes together, roll the pasta out thinly and evenly and place on a surface well-floured with Tipo 00 flour. Set aside.



2. Pick the soft yellow parts of the courgette flower and chop them up small, being careful not to crush them. Add to a bowl with the ricotta, mint and chilli. Season, mix well and spoon into a piping bag with a 1cm nozzle. Pipe teaspoon-sized blobs in a line on the bottom half of the pasta sheet, 3–4cm apart.



3. Brush the edges around the filling with a little water, then fold the top half of the pasta down onto the half with the filling. Squeeze out any air, and press down to seal the edges. With a crinkly pasta cutter, trim into separate ravioli and place on a tray well-floured with Tipo 00 flour.



4. To make the sauce, slice the tomatoes in half and squeeze the seeds into a sieve over a bowl. Place the empty tomato halves cut-side down in a wide saucepan and add the juice from the seeds. Discard the seeds themselves.



5. Add enough water to the pan to come half way up the sides of the tomatoes, and season well with salt and a little pepper. Add the whole basil stalks, cover with a lid and place over a high heat. Bring to the boil, then turn the heat down and cook for 1–2 minutes. Remove the lid and pinch the skins from the tomatoes with a pair of tongs. Discard the skins, then mash the soft tomatoes with a potato masher. Cook, stirring occasionally, until it reduces to a lovely fresh tomato sauce. Fish out the basil stalks and discard. Tear up most of the basil leaves and add to the pan with a good splash of olive oil.



6. Cook the ravioli in plenty of boiling salted water for 5 minutes, until all risen to the top, then use a slotted spoon to transfer them to the pan of tomato sauce. Gently turn the pasta to be coated in the sauce and leave for a minute for the pasta to absorb some of it. Spoon the ravioli onto 4 plates and top with some basil leaves and grated pecorino.

Nutritional Information

Wholewheat ravioli with courgette flowers & ricotta

In a simple tomato sauce

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This fancy pasta dish is even more delicious than it sounds. It’s well worth the extra effort for someone special
Serves 4
55m
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Method

Recipe by Pete Begg

1. In a bowl, mix the flours and eggs and work it into a soft dough with your hands. When it comes together, roll the pasta out thinly and evenly and place on a surface well-floured with Tipo 00 flour. Set aside.

2. Pick the soft yellow parts of the courgette flower and chop them up small, being careful not to crush them. Add to a bowl with the ricotta, mint and chilli. Season, mix well and spoon into a piping bag with a 1cm nozzle. Pipe teaspoon-sized blobs in a line on the bottom half of the pasta sheet, 3–4cm apart.

3. Brush the edges around the filling with a little water, then fold the top half of the pasta down onto the half with the filling. Squeeze out any air, and press down to seal the edges. With a crinkly pasta cutter, trim into separate ravioli and place on a tray well-floured with Tipo 00 flour.

4. To make the sauce, slice the tomatoes in half and squeeze the seeds into a sieve over a bowl. Place the empty tomato halves cut-side down in a wide saucepan and add the juice from the seeds. Discard the seeds themselves.

5. Add enough water to the pan to come half way up the sides of the tomatoes, and season well with salt and a little pepper. Add the whole basil stalks, cover with a lid and place over a high heat. Bring to the boil, then turn the heat down and cook for 1–2 minutes. Remove the lid and pinch the skins from the tomatoes with a pair of tongs. Discard the skins, then mash the soft tomatoes with a potato masher. Cook, stirring occasionally, until it reduces to a lovely fresh tomato sauce. Fish out the basil stalks and discard. Tear up most of the basil leaves and add to the pan with a good splash of olive oil.

6. Cook the ravioli in plenty of boiling salted water for 5 minutes, until all risen to the top, then use a slotted spoon to transfer them to the pan of tomato sauce. Gently turn the pasta to be coated in the sauce and leave for a minute for the pasta to absorb some of it. Spoon the ravioli onto 4 plates and top with some basil leaves and grated pecorino.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 465
    23%
  • Carbs 58.6g
    23%
  • Sugar 9.9g 11%
  • Fat 14.7g 21%
  • Saturates 6.3g 32%
  • Protein 21.8g 48%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 200 g Tipo 00 flour, plus extra for dusting

  • 100 g wholewheat flour

  • 3 free-range eggs

  • For the filling

  • 20 courgette flowers

  • 250 g good quality ricotta

  • A few sprigs of fresh mint, leaves picked and finely chopped

  • 1 small red chilli, finely chopped

  • For the sauce

  • 600 g ripe tomatoes

  • A small bunch of fresh basil, leaves picked, stalked removed

  • Extra virgin olive oil

  • Young pecorino, grated, to serve