Our zesty lemon & mozzarella ravioli has garnered a small legion of fans since first appearing on our menu, and we’re similarly captivated - who wouldn’t be? Zesty Amalfi lemon juice is blended with creamy mozzarella, that is also flecked by the lemon’s milder, sweeter peel, all enrobed in fresh, handmade pasta, and dressed in an earthy sage butter - bellissima!
The secret to this simple yet stunning recipe? The exquisite Amalfi lemon (while you can use what is available when making this recipe, we strongly recommend you hunt for this specific variety). Amalfi lemons are referred to as sfusato Amalfitano in the native tongue. This is perhaps in reference to their elongated shape, as “sfusato” roughly translates as “spindle”. Known for its strong fragrance and for a flavour that is less acidic than other types of lemon, it is not an uncommon sight to observe locals enjoying the citrus as though it were an apple - pith, rind and all!
Our Amalfi lemon & mozzarella ravioli recipe
Prep time: 60 mins
Cook time: 10 mins
Calories per serving: 664kcal
For the filling
- 100g ricotta
- 200g mozzarella di Bufala
- 1tsp lemon zest
- 2tbsp lemon juice
- Salt and pepper, to taste
For the ravioli
- For all you need to know, simply follow our recipe for homemade ravioli. Be sure to adjust the amount of ingredients used, as this recipe provides enough filling to serve two. A good ratio to follow is 100g flour to 1 egg per person.
For the butter sauce and garnish
- 50g butter
- 4 sage leaves
- Black Pepper
- Salt to season
- Parmigiano Reggiano to finish
To make the ravioli
- In a food processor, combine your mozzarella, ricotta, lemon zest, lemon juice, salt and pepper. Pulse until roughly combined.
- Cover the mixture and refrigerate for an hour, allowing the mixture to firm up (thereby easing the filling process).
- You’re now ready to transform your mixture into delicious ravioli - to do so, simply follow our step-by-step guide to making fresh ravioli here.
To make the butter sauce and garnish
- Remove the butter from the fridge and allow it to come to room temperature on the counter.
- Roughly chop the sage leaves and add to butter (you can even leave some of the sage leaves whole if you like, there’s nothing better than a mouthful of butter-soaked pasta with a crispy sage leaf). Season with salt and black pepper to taste.
- Place the butter in a large pan and gently heat until the sage becomes crisp, and the mixture turns a deep golden colour.
- Once cooked, transfer the pasta to the butter. Toss gently to coat.
- Finish with a healthy grating of Parmigiano Reggiano and enjoy!
Making fresh ravioli from scratch is a complex process, but one eased by having the right tools. We offer a range of complete pasta-making kits, designed to suit both intrepid pasta explorers and the greenest of pastai (pasta makers), ideal for perfecting your Amalfi lemon & mozzarella ravioli at home.