How to make Flour + Water Burrata Triangoli with Squash Blossoms

Squash blossoms are in season! And they are pretty tough to find, even at some farmers markets. So if you do see them, make sure to grab them while you can. They also have to be very fresh, ideally picked that morning and then used that same to day to get the most flavor.

The triangoli (triangle raviolis) with the burrata and the crunch of pistachios and squash is refreshing and memorable. This is a must try recipe!

Ingredients –

Burrata Filling

1 cup of burrata
2 tbsp parmesan
1 tbsp fresh mint
2 tsp salt
lemon zest from 1 lemon
black pepper

Sauce

8-10 squash blossoms
3/4 cup butter
1/2 cup diced summer squash
1/4 cup fresh mint
1 tbsp fresh parsley
juice from 1 lemon
1/3 cup pistachios
parmesan to top

Cookbook – Flour + Water

Tools –

Pasta drying rack (optional)
Mixing bowl
Pot
Baking sheet
Ravioli cutter
Non stick pan

Step 1 – Prepare Filling

Take the burrata out of the liquid and cut it into small cubes. Take the remaining ingredients for the filling and combine together with the burrata in a large mixing bowl.

After mixing:

Step 2 – Fill and Dry Triangollis

Please refer to the ravioli dough recipe here.

Roll out the dough until very thin and then cut part it into a 2 foot long piece, saving the rest for later. Then take the ravioli cutter or a knife and create 3 inch squares.

Using a spoon or piping bag, take the filling and place it into each square. Leave 1/4 inch of dough around the edge for sealing.

Fold the corners over to make a triangle. If the dough is not sticking, feel free to use a spray bottle of water to dampen. Seal the corners and try to get as much air out as possible. Using the cutter again, trim the edges.

Set on a pasta drying rack or a baking pan with semolina flour. Do not let them touch or they can stick. The dough should make between 30-40 pieces.

Step 3 – Prepare Sauce

Shell the pistachios and toast them on a baking tray for 20 minutes at 400 F.

While the pistachios are toasting, prepare a pot of boiling water for the pasta.

Now, to prepare the squash blossoms, twist them from just above the base to get the flowers off of the stem.

Then take each leaf and tear them into 4 smaller pieces lengthwise.

Finely cut the mint and parsley.

Cut the summer squash into small cubes.

Once the pistachios are toasted, chop them up and let them cool.

Once the water is boiling, place the pasta in the pot to cook 80%.

Take the butter in a non stick pan and let it melt. Add 1/2 cup of the pasta water along with the squash. Bring to a simmer and stir continuously.

Step 4 – Combine Everything

Once the pasta is cooked 80%, which should take 3 minutes, add it to the pan. Do not dump the pasta water.

Let the pasta continue to simmer until it thickens and will coat the back of a spoon. Add the squash blossoms, mint, parsley, and lemon juice in.

Gently toss to combine.

You are now ready to serve! Top with the pistachios and parmesan cheese.

Another angle to get a good look at that cheese.

Ratings are below! Let me know what you think in the comments.

Difficulty of ingredients to find – 4/5 stars – The squash blossoms were hard to find
Perceived difficulty going into the recipe – 2/5 stars – Did not seem too difficult
Difficulty after recipe – 3/5 stars – Lots of multitasking in this recipe but not too bad
Time taken – 4/5 stars – With the dough making, this took some time
Taste – 5/5 stars – Loved this recipe
Make again? 5/5 stars – Will make this again whenever I find squash blossoms