Whole Wheat Zucchini Ravioli with Squash Blossoms & Pesto


This savory ravioli recipe is an elegant step up from a classic pasta dish.


  • 1 lb whole wheat zucchini ravioli
  • ¼ of a cup of extra virgin olive oil
  • 2 small zucchini
  • 4 squash blossoms
  • 1 tbs. pesto
  • Parmigiano Reggiano

Step by Step Instructions

Cook 1 lb whole wheat zuchini ravioli in boiling salted water for 3 minutes. Heat just under ¼ of a cup of extra virgin olive oil in a large skillet and sauté 2 small zucchini cut into rounds. Strain ravioli and mix, adding 4 squash blossoms cut thin and a teaspoon of pesto. Serve in a dish with Parmigiano Reggiano.

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