Where better to take inspiration for our zesty lemon & mozzarella ravioli than the Amalfi Coast, one of Italy’s most treasured sights, and home to the eponymous Amalfi lemon. Indeed, the Amalfi lemon has long enjoyed prominence in Campania’s cuisine, from tart limoncello to zesty pasta al limone.
Amalfi lemons referred to as “sfusato Amalfitano” in the vernacular. This is perhaps in reference to their elongated shape, as “sfusato” roughly translates as “spindle”. Known for its strong, sweet fragrance and less acidic flavour than other lemon varieties, it is not an uncommon sight to observe locals enjoying the citrus as though it were an apple - pith, rind and all!
In this dish, we pay homage to Amalfi’s lemons by stirring their aromatic juice into mozzarella alongside the lemon’s milder, sweet peel. Although remarkably simple, this combination could scarcely be more Italian in spirit. These refreshing pockets of filling are surrounded by fresh pasta and drizzled with burro e salvia, a mouth-watering butter combined with freshly chopped sage - the leaves of which lend an aromatic flavour to the butter. To crown our ravioli, we sprinkle over a scattering of tangy formaggio.
Amalfi Lemon & Mozzarella Ravioli (200g):
Fresh Pasta (Durum WHEAT Semola, Soft WHEAT Flour, Pasteurized EGG, Preservative E202, Rice Flour), Filling (Mozzarella Cheese (MILK) (61%), Ricotta Cheese (MILK), Lemon Zest, Salt, White Pepper, Preservative E202)
Sage Butter (20g):
Butter (MILK) (87%), Sage (10%), Salt, Black Pepper
Italian Grated Cheese (8g):
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme