Courgette & Scamorza Ravioli with Amalfi Lemon Butter (Vegetarian)

This week, we are taking you to the Bay of Naples or, more specifically with this dish, to a local beachside restaurant called Maria Grazia on the Sorrento coast, which is where the story of this week’s ravioli recipe begins. 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.

In this special ravioli dish, we’ve taken inspiration from Maria’s recipe, celebrating typical ingredients of Sorrento in summertime: zucchine and formaggio. For our ravioli filling, we pair fresh, Italian courgette with scamorza, a smoked cheese typical of Campania. 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 burro e timo (thyme butter), as well as a sprinkling of our crushed fennel taralli. Our chef, Roberta, recommends pairing with a cold glass of white wine, perhaps something typical of the region, such as Greco di Tufo. If you are fortunate enough to have a garden or balcony, we wholeheartedly advise you to enjoy this dish al fresco in the evening sun. Because, of course, there’s no better time than now to appreciate the little things.