Lemon Ricotta Ravioli (Amalfi Style)
This elegant dish captures the essence of the Amalfi Coast, where the sun-drenched lemons are known for their vibrant aroma and sweet tang. Delicate, handmade ravioli are filled with creamy ricotta, a touch of Parmesan, and the zest of Amalfi lemons, creating a filling that is both rich and refreshingly light. The balance of flavors—mild, milky ricotta with the bright citrus notes—makes each bite a delightful contrast.
Served with a simple butter and sage sauce or a light drizzle of extra virgin olive oil, this dish allows the ingredients to shine. It’s the perfect meal for a warm spring evening or a summer lunch by the sea, paired with a crisp white wine. Each forkful transports you to Italy’s picturesque coastline, where simplicity and quality define the cuisine.
Ingredients
Method
- Heat the oven to 120°C (250°F).
- Cut a small cross in the base of each tomato, drop them into boiling water for 20–30 seconds and then into cold water.
- Peel the tomatoes, cut them into quarters and scrape out the seeds.
- Lay the quarters on the lined tray, season with salt, pepper and the sugar, add the thyme and drizzle with the olive oil.
- Bake for 60–75 minutes, until the tomatoes have shrunk and look slightly dry at the edges.
- Meanwhile, heap the flour on the work surface, make a well in the middle and crack in the eggs with the salt.
- Beat the eggs with a fork, drawing in the flour little by little, until a rough dough forms.
- Knead for 8–10 minutes, until smooth and elastic, adding a little flour only if it sticks.
- Wrap the dough and leave it to rest at room temperature for 30 minutes.
- Mix the ricotta, Parmesan, preserved lemon, lemon zest, salt and pepper and keep the filling in the fridge.
- Cook the broccoli in boiling salted water for 4–5 minutes, until tender, and keep 100 ml of the cooking water.
- Blend the broccoli with the olive oil and 4–5 tablespoons of the cooking water until smooth, season with salt and keep warm.
- Cut the dough into 4 pieces and roll each into a long sheet about 1 mm thick, the second-thinnest setting on most machines.
- Place teaspoons of filling 4 cm apart along half of the sheets.
- Brush water around each mound, lay a second sheet on top and press around the filling to push out the air.
- Cut out the ravioli with the cutter, press the edges together once more and lay them on a floured tray; you should have 28–32.
- Bring a large pot of salted water to a boil.
- Melt the butter in the wide pan over low heat, add the crab and warm it for 1 minute.
- Cook the ravioli for 3–4 minutes, until they float and the edges are tender.
- Lift the ravioli into the crab pan with the slotted spoon, add 3 tablespoons of the pasta water and toss gently.
- Spoon the broccoli cream onto warm plates, add the ravioli and crab, and finish with the tomato confit and the herbs.
- Mix the ricotta cheese with salt, pepper, candy lemon and fresh lemon zest.
- Roll out the dough and fill with the ricotta cheese.
- On the side, prepare a cream of broccoli, and keep aside some broccoli cream.
- Blanch the tomatoes, season with salt and pepper and put in the oven to dry.
- Cook the pasta and mix with the crab meat.
- Dispose the dish like mentioned on the picture.
- Flour raised from 200 g to 300 g for the 3 eggs Three eggs to 200 g of flour makes a dough too soft and sticky to roll thin; about 100 g of flour per egg is the usual ratio.
- Pasta dough and the shaping of the ravioli written out The original only says to roll out the dough and fill it.
- Parmesan added to the filling The chef's introduction mentions it. It seasons the ricotta and helps it hold its shape.
- Preserved lemon can be swapped for candied lemon peel The chef lists preserved lemon but the method says 'candy lemon'; either gives the filling a concentrated lemon note.
- Amounts and methods given for the broccoli cream and the tomato confit The original names both without quantities or times.
- Crab warmed in butter for a minute before tossing with the ravioli Mixed straight into the pasta, as written, the crab stays cold; a minute in butter warms it without toughening it.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.