Method

• 1.
  For the ricotta filling, mash all ingredients in a bowl with a fork until well combined. Season, cover and chill until needed. For the pasta dough, place the flours, a pinch of fine salt and 350ml water in a stand mixer fitted with the dough hook attachment and knead for 10 minutes (adding an extra 1-2 tbs water if mixture is dry and doesn’t come together easily). Remove dough from bowl and cover tightly in plastic wrap. Stand at room temperature for at least 1 hour to rest.
• 2.
  To make the ravioli, dust some extra semolina flour on a large baking tray. Divide the pasta dough into quarters and, working with one quarter at a time and leaving the rest covered in plastic wrap, use a pasta machine to pass the dough through the widest setting, dusting with extra semolina flour as needed to prevent sticking. Fold into thirds and pass again through the same setting. Repeat the process twice more until the dough is very smooth and pliable (sheets should be about 3mm). Repeat with remaining dough, keeping unused portions covered with plastic wrap as you go. Using a 7.5cm cookie cutter, cut 32 circles from dough sheets, placing on prepared tray as you go and making sure circles are not touching, and kneading and re-rolling offcuts to create more circles. Fill half the circles with 3 tsp ricotta filling. Brush edges with water. Cover with remaining circles, pressing tightly around filling to enclose and remove any air bubbles. Use a fork to crimp edges together to seal.
• 3.
  To cook the ravioli, bring a large saucepan of salted water to the boil over high heat, then reduce heat to medium. Cook ravioli, in batches, for about 8-10 minutes until they just start to float to the top. Use a slotted spoon to remove and transfer ravioli to a large baking tray lined with baking paper, reserving pasta water.
• 4.
  Once all the ravioli have been cooked, place a large frypan over high heat. Add the butter, garlic and pine nuts. Allow the butter to melt and foam, constantly moving the pan to toast the nuts and caramelise the garlic evenly. Add 1 cup of the mint leaves and the zucchini stems. Cook, tossing occasionally, for 1 minute until stems are bright green.
• 5.
  Carefully add your ravioli to the pan with 2-3 tbs pasta water. The butter should be golden brown by this point; it’s at this stage that you add the lemon juice to stop the butter from burning. Stir through the zucchini flowers to coat well in the mixture, then remove from the heat and season to taste.
• 6.
  Serve the ravioli generously covered with zucchini flowers and brown butter sauce, and sprinkled with the remaining mint leaves and the parmesan.