Lemon & Ricotta Tortellini with Lemon Zest Pangrattato, Lemon-Garlic Butter and Vegetarian Italian Cheese (v.)

/ serving

Lemon & Ricotta Tortellini with Lemon Zest Pangrattato, Lemon-Garlic Butter and Vegetarian Italian Cheese (v.)

Limoni burst into season in the Italian spring in the most beautiful way. Grown in abundance across Italy, but most wonderfully fragrant and perfumed in April and May, lemons are celebrated and adored by all Italians.

This is particularly true along the Amalfi Coast, known for its wondrous lemon bounties, as well as in Sicily, where the sunny Mediterranean climate provides the perfect growing environment for this special citrus. But regardless of the fruit's provenance, one thing all Italians can agree on is its central role in Italian cuisine.

To celebrate limoni at their best, we've created a filling for this week's tortellini that, although remarkably simple, could scarcely be less Italian in spirit and inspiration, having been prepared using seasonal Italian lemons and ricotta, the classic soft cheese. It's also rare to find tortellini on our menu - we tend to prefer the larger, more generous-feeling tortelloni - but there's something so beautiful and simple about these diminutive filled pasta that felt so fitting with this week's stripped-back, but intensely fragrant, filling. And the fresh, flavoursome hit from the lemon & garlic compound butter we serve with - as well as a scattering of salty Italian hard cheese - completes our celebration of this veritable citrus. Long live the lemon.

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Garnish Ingredients

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Story

Limoni burst into season in the Italian spring in the most beautiful way. Grown in abundance across Italy, but most wonderfully fragrant and perfumed in April and May, lemons are celebrated and adored by all Italians.

This is particularly true along the Amalfi Coast, known for its wondrous lemon bounties, as well as in Sicily, where the sunny Mediterranean climate provides the perfect growing environment for this special citrus. But regardless of the fruit's provenance, one thing all Italians can agree on is its central role in Italian cuisine.

To celebrate limoni at their best, we've created a filling for this week's tortellini that, although remarkably simple, could scarcely be less Italian in spirit and inspiration, having been prepared using seasonal Italian lemons and ricotta, the classic soft cheese. It's also rare to find tortellini on our menu - we tend to prefer the larger, more generous-feeling tortelloni - but there's something so beautiful and simple about these diminutive filled pasta that felt so fitting with this week's stripped-back, but intensely fragrant, filling. And the fresh, flavoursome hit from the lemon & garlic compound butter we serve with - as well as a scattering of salty Italian hard cheese - completes our celebration of this veritable citrus. Long live the lemon.

Ingredients (allergens in bold and underlined)

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Garnish Ingredients

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Recipe Card

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Nutrition (per portion)

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