Where better to take inspiration for this week’s zesty lemon & mozzarella ravioli than the Amalfi Coast, one of Italy’s most treasured sights, and home to one of the world’s most coveted types of limone. Indeed, the Amalfi lemon has long enjoyed prominence in Campanian cuisine - from tart limoncello to zesty pasta al limone.
Amalfi lemons are referred to as sfusato Amalfitano in 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 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!
We pay homage to the Amalfi lemon by stirring its aromatic juice into creamy mozzarella, that is also flecked by the lemon’s milder, sweeter 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