This dish is one of our limited-edition recipes in honour of Italian cheese. Pecorino, Parmigiano Reggiano, Grana Padano, Ricotta, Mozzarella di Bufala - Italian dairy boasts countless regional varieties, all rich in calcium, protein and age-old artisan tradition.
For this delicate dish, we source inspiration from the Bay of Naples or, more specifically, to a local beachside restaurant called Maria Grazia on the Sorrento coast. Maria Grazia is the spot where, in the early 1950s, local restaurateur Maria invented Pasta alla Nerano, a humble courgette pasta dish which soon became legendary in this part of the world. Many chefs have since imitated the recipe across the Amalfi Coast peninsula, 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, a recipe which is thought of as 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.
Please note: our photography is for illustrative purposes only & may not necessarily reflect the finished dish.
(Allergens in BOLD & CAPITALISED)
Courgette & Scamorza Ravioli (200g):
Pasta (Durum WHEAT Semolina, WHEAT Flour, Pasteurized EGG (18%), Preservative E202, 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, Preservative E202), Rice Flour
Lemon Butter (20g):
Butter (MILK) (87%), Lemon Zest (10%), Salt, Black Pepper
Fennel Taralli Crumb (5g):
WHEAT Flour, Yeast, Water, Olive Oil, Fennel Seeds, Black Pepper, Salt