Courgette Flower Ravioli

Very unusual indeed to see courgette flowers in Hong Kong, so I took them! Was feeling like a ravioli, so here's what I came up with.

courgette flower
fresh ricotta
grated parmesan
mozzarella
malden sea salt
ground black pepper
anchovy
sweet cherry tomatoes
garlic
basil
olive oil

1. mix ricotta, parmesan, chopped mozzarella and courgette flowers in a bowl, season and put in fridge for half hour; make sure to put enough parmesan to absorb any moisture in the ricotta
2. melt off anchovies in a pan with olive oil, let cool
3. make pasta dough, fill with cheese mixture, add a dab of anchovy (optional) and make ravioli
4. cut tomatoes in half, saute garlic, add tomatoes with salt and pepper, make a quick tomato sauce using wilted tomatoes; add ripped basil only at the end
5. gently boil raviolis, add to pan with tomato sauce, season with more olive oil 
6. serve on a heated, white platter, sprinkling more parmesan on top

Tonight's Dinner

A lovely time with our new Mexican neighbors Aurora and Martin, and Cyrille. It's always satisfying when your guests love food and love to eat.

• radish, butter, maldon sea salt
• truffled brandade de morue on toasted polenta
• octopus tentacle, steamed baby potatoes with lemon dressing, pesto
• mozzarella, anchovy, dressed sweet green peppers
• tuna carpaccio & foie gras, lemon & chive dressing
• porto-braised beef short rib, horseradish creme  fraiche, Robuchon mash, kale, caramelized pearl onions
• young compte, fig confiture, herby frisee
• Michelle's chocolate nemesis, vanilla ice cream