In this delicate dish, our inspiration comes from the Bay of Naples or, more specifically, a local beachside restaurant called Maria Grazia on the Sorrento coast. Maria Grazia is the spot where, in the early 1950s, a local restaurateur named Maria invented Pasta alla Nerano, a humble courgette pasta dish which soon became legendary in this part of the world. Many chefs of the Amalfi Coast have since imitated the recipe, transforming the dish (which is simply fresh, homemade pasta tossed with fried zucchini and a local cheese) into a traditional delicacy in the region.
For our ravioli filling, we pair fresh courgette with scamorza, a smoked cheese typical of Campania. Scamorza belongs to the ‘pasta filata’ family of cheese, in which curds are stretched in hot water, resulting in a delightfully stringy and elastic cheese. The distinct pear-shaped cheese earns its name from its production process, in which the formed scamorza is hanged and left to ripen for around 2 weeks. Somewhat barbarically, then, in Southern Italy, ‘scamorza’ roughly translates to “beheaded” - a nod to the hanging of the cheese.
While courgettes are a great source of fibre and Vitamin C, scamorza is high in protein. When these ingredients are combined, the result is a healthy yet flavoursome pairing that epitomises the Mediterranean diet. It’s also a nod to Pasta alla Nerano, the recipe considered a “local secret” in Campania, as it is little-known outside the villages scattered along the region’s beautiful coastline. To serve our ravioli, we’ve included a zesty Amalfi lemon butter, as well as a sprinkling of our crushed fennel taralli.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
METHOD
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for around 3 minutes.
- Whilst the pasta cooks, put the butter in a pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
- Lift the pasta out of the water and transfer to the butter. Toss gently to coat.
- Sprinkle over the Italian cheese. Serve immediately. Buon appetito!
INGREDIENTS
Allergens in BOLD & CAPITALISED:
Pasta (Durum WHEAT Semolina, WHEAT Flour, Pasteurized EGG (18%), Rice Flour), Filling (Courgettes (50%), Mascarpone Cheese (MILK) (19%), Scamorza Cheese (MILK) (19%), Vegetarian Hard Grated Cheese (MILK), Emulsifier (Potato Flakes, Starch, Rice Cream, Vegetable Fibre), Salt, Pepper), Rice Flour
Butter (MILK), Sage, Salt, Black Pepper
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
ALLERGENS
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
NUTRITION
Calories per serving: 545kcal
Following nutritional information is per 100g:
- Energy 996kJ
- Calories 239kcal
- Fat 16.9g
- Of which saturates 10.0g
- Carbohydrates 15.3g
- Of which sugars 1.5g
- Protein 8.4g
- Salt 0.7g
RECIPE CARD
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