When we get squash blossoms in our share, most often we make Squash Blossom Quesadillas. They’re easy to make, and, how can you go wrong with melted cheese on a tortilla? This week, we decided to try something a bit different with our squash blossoms, simply because we had some Poppy Seed and Goat Cheese Ravioli in the freezer (we try to use them within a couple of weeks of making them). Naturally, feel free to use any ravioli that you have available, but we’d suggest going with a milder, cheese ravioli, as squash blossoms are quite mild-tasting, and their flavor would be overwhelmed by something strong.
Yes indeed, this is another recipe we created here in the Scratchin’ It Test Kitchen, and we provide it to you for your approval. If you have ravioli on hand, this is a quick meal, taking under 15 minutes, start to finish.
If you don’t have squash blossoms, this will still make a great-tasting, light sauce, perfect for ravioli. As we said above, choose a milder ravioli, such as cheese, so that one flavor won’t overwhelm the others. For the lemon, we suggest organic, since you’ll be using about half the zest; otherwise, wash lemon thoroughly before zesting. Parmesan cheese does not come in a green shaker can. It’s cheese, not sawdust, but you can use another hard grating cheese in its place: Grana Padano or Pecorino Romano would be nice.
Procedure in detail:
Clean blossoms. Wash the blossoms in cold running water and pat or shake dry. Using a knife, slice open each blossom so you can get into the interior. Use your finger or a knife to remove and discard the stamen. It will snap right off when you gently pry on it. Set the blossoms aside for now.
Make sauce. Combine butter, lemon zest, and black pepper in large skillet over medium heat. When the butter is melted, add the lemon juice and white wine, stirring to combine. Bring back to a boil, then reduce heat to a very low simmer while you cook the ravioli.
Cook ravioli. Bring a large kettle of salted water to a rolling boil. Add ravioli, reduce heat, and simmer until done, about 5 minutes for fresh ravioli. You want a simmer for the ravioli. If the water boils rapidly, the ravioli make break apart, spilling the filling into the water (we had that happen to one).
Combine. When done, scoop out the ravioli with a slotted spoon and transfer to the lemon sauce. Add the squash blossoms and about 1/2 cup of the pasta water and cook, stirring gently, until the blossoms are wilted and tender, about 3 minutes.
Serve. Serve immediately in warmed bowls, topped with a bit of Parmesan cheese.
We thought that this was a great dinner. The sauce was light, with a bright, slightly lemon flavor, and the squash blossoms, while very mild, added a nice lemony color, which complemented the flavors. And, of course, you can never go wrong with fresh ravioli. An easy five stars.