Squash Blossom Sauced Ravioli from North Beach’s New Italian Homemade Company

Italian Homemade Opens on Columbus in North Beach
Mattia Cosmi & Andrea Iannitti (and my shadow) at Italian Homemade Now Open on Columbus in North Beach

The Italian Homemade Company opened in North Beach on Columbus between Filbert & Greenwich a few days ago. I visited this morning for the first time. It was like stopping by someone’s kitchen in northern Italy.

I’m making a light pasta cream sauce with zucchini blossoms and was looking for fresh pasta. I bought some of Homemade’s fresh tagliatelle. But I couldn’t resist this morning’s crop of tiny spinach and ricotta ravioli for my delicate sauce.

Mattia Cosmi and Alice Romagnoli, the gracious owners, are settling into their new space. Alice makes fresh pasta every day. She hails from Rimini on the northern Italian Adriatic coast where they make beautiful fresh pasta. Mattia, is from the Marche region.

Another owner, Carlo Ciccardi, was jet-lagged after arriving a few hours ago from a trip back home near the beautiful beach town between Naples and Rome, Sperlonga.

Stop in soon for fresh pasta, salumi, cheeses and imported products. Italian Homemade will make several fresh pasta choices each day along with other fresh dishes to take away.

Today Alice made a lasagna with bechamel and ragu. She suggested a baked in-house piadina (flat bread) sandwich with your choice of stuffed baked tomato or pepper inside. Add some prosciutto and mozzarella and you have a fresh street-food meal to eat at the long communal table or to take away to enjoy in Washington Square, just a block away.

Benvenuti e buona fortuna! A warm welcome and best wishes to our new neighbors. Thank you for bringing another slice of Italia to North Beach.

Fresh ravs from Italian Homemade with a squash blossom & shallot cream sauce
Fresh ravs from Italian Homemade with a squash blossom & shallot cream sauce

My lunch turned out beautifully.

The Italian Homemade Company spinach and ricotta ravioli are delicate but toothsome. The tasty little ravioli are bathed in the shallot-flavored cream sauce accented by the sweetness of the zucchini blossoms and the nuttiness of the parmigiano. Even with just a few ingredients, these ravioli explode with complex flavor in every bite.
Here’s the recipe for the squash blossom cream sauce. It works well with delicate stuffed pasta or flat fresh or dried pasta like fettucine or tagliatelle.

Check out Italian Homemade’s Facebook page.

Buon appetito!

Fettuccine with Squash Blossom Cream Sauce

Squash Blossom Cream Sauce with fettuccine.
Squash Blossom Cream Sauce with fettuccine.

Are you afraid of squash blossoms that are flooding farmers markets now?

Don’t be. The blossoms are versatile and easy to cook up. Grab some if you can.

Stuff the blossoms with mozzarella and anchovy and fry them coated with a light batter. Use them as a topping for a tomato-less pizza. Or make this really simple pasta cream sauce that will be on your table in the time it takes to cook the pasta.

Slice the blossoms into 1-inch ribbons. Saute the shallot with butter and extra virgin olive oil. When the shallot is translucent add the blossom ribbons and saffron. Finish with heavy cream and cook until the sauce thickens.

Add the cooked pasta and toss with the sauce to finish cooking. Shut off the heat. Add grated parmigiano and a sprinkle of grated black pepper and toss well.

That’s it. Sit down and eat.

Most of the sauce will be absorbed by the pasta and some will coat it too. The yellow-orange blossoms pleasingly speckle the saffron-tinted pasta and add a hint of zucchini flavor. Mild shallot deepens the flavor of the mellow parmigiano cream sauce.

Every eye-pleasing bite is a mouthful of delicate complex flavor. So simple and so delicious.

Buon appetito!

5.0 from 1 reviews
Fettuccine with Squash Blossom Cream Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 1 pound or 500 grams fresh tagliatelle, linguine or fettuccine. Or use a long dried pasta. I used fettuccine here
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 shallot, minced
  • 12 zucchini blossoms, sliced into ribbons
  • Pinch of saffron
  • ¾ cups heavy cream
  • ¼ cup grated parmigiano
  • sea salt and freshly ground black pepper to taste
Instructions
  1. Put a big pot of well-salted water on to boil.
  2. Cut off the dark green base of the squash blossom and the stem. The pistil should fall out. Discard the pistil and stem piece.
  3. Slice the blossoms horizontally into 1-inch ribbons.
  4. Put the butter and olive in a large saute pan over medium heat.
  5. When the butter begins to bubble add the shallot and cook until the the shallot is translucent, about 1 minute.
  6. Lower the heat to medium-low.
  7. Add the sliced blossoms and sea salt to taste to the pan and stir to coat the blossoms with the butter and oil.
  8. Cook until the blossoms soften and become fragrant, about 3-5 minutes.
  9. Add the saffron and mix well.
  10. Add the cream and cook stirring well until the cream begins to thicken.
  11. In the meantime, when the water is at a rapid boil. add the fresh or dried pasta (Fresh pasta should take less than 5 minutes to rise to the surface and be perfectly al dente. Follow the package directions for dried pasta. Cook until al dente.)
  12. While pasta is cooking warm the sauce over low heat.
  13. Drain the pasta and add it to the sauce. Add freshly ground black pepper to taste and the grated parmigiano. Mix well to coat the pasta evenly with the sauce and cheese.
  14. Serve immediately with extra grated parmigiano on the table for your guests.