Three cheese ravioli with brown butter

Rich and luxurious Italian three-cheese ravioli with brown butter from Australian Women's Weekly.

  • 25 mins cooking
  • Serves 4
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Three cheese ravioli with brown butter
  • 12 zucchini flowers with stem attached (240g)
  • 900 gram three cheese ravioli
  • 90 gram butter, chopped
  • 2 tablespoon fresh tarragon leaves
  • 2/3 cup (90g) roasted hazelnuts, chopped coarsely
  • 2 tablespoon lemon juice


Three cheese ravioli with brown butter
  • 1
    Discard yellow stamens from centre of flowers; trim stems. Cut zucchini flowers and attached stems in half lengthways.
  • 2
    Cook ravioli in a large saucepan of boiling salted water until just tender; remove ravioli with a slotted spoon. Bring water back to the boil, add zucchini flowers; boil 30 seconds or until barely tender. Drain; add to ravioli.
  • 3
    Heat butter in a large frying pan over high heat until it begins to foam. Stir in tarragon; cook about 2 minutes until butter begins to brown. Add nuts, zucchini flowers and ravioli; toss until heated through. Add juice; toss to coat. Season to taste.
  • 4
    Serve ravioli in warmed serving bowls; sprinkle with a few extra tarragon leaves.


You can use any vegetable or cheese-filled ravioli you prefer. This recipe is not suitable to freeze.