We finally were able to reproduce the pasta dish that we learned to make in Florence! After looking around for a "ravioli stamp," I was surprised to not be able to find one around here, even at the gourmet stores! Even Williams-Sonoma didn't have one. I guess I shouldn't have been surprised, because the first time I'd ever seen one was in Italy. Ended up ordering it from Amazon.com...they have everything, it seems!
Here are the leftovers from the meal! I forgot to take a pic before we ate, since we had invited our neighbors over to be our "guinea pigs."
We didn't have any zucchini flowers, so it wasn't quite as pretty, but here is the recipe:
Zucchini and Peccorinio Ravioli
For the pasta: Any recipe you like to use - we use the one in the book that came with our pasta maker!
For the filling: Heat oil in a frying pan. Add 2 cloves crushed garlic and cook for a nice smell. Add 4-5 small sliced zucchini, dash of salt, pepper and crushed chili pepper and cook until soft. Let cool. Put into a food processor with 1 cup Peccorinio cheese and 1/2 c. bread crumbs. Blend until smooth.
Assemble the ravioli: Lay out a sheet of pasta. In small intervals, place 1 teaspoon of filling on the pasta. Brush the uncovered part of the pasta with a little water. Lay another sheet of pasta on top of this and press it down to the unfilled parts of the first sheet. Use a cutter or stamp the cut out the raviolis. In a pot of boiling salted water cook the raviolis for 2 minutes.
For the sauce: Heat a little olive oil in a large pan and saute 1-2 cloves of garlic. Add 1 onion diced, and cook until translucent. Add 6-8 sliced tomatoes and cook on low for a while. Chop 4-6 zucchini flowers and add just before serving over ravioli.