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