Ricotta Cheese Ravioli with Lemon Slices

When Tony and I were on a cruise this past October 2024, one of our ports was the beautiful town of Amalfi. Our morning started with a tour to a nearby grotto, which was beautiful. Later we explored the town.
 
For lunch, we ate at Rosticceria La Galea. I had the most amazing ricotta ravioli with a lemon flavor: RAVIOLI ALLO SFUSATO AMALFITAN, Ravioli stuffed with ricotta cheese, local Amalfi lemon, with Datterini cherry tomatoes, shrimps and rocket. 

Datterini means “little dates”, elongated small tomatoes. Cherry tomatoes are a good substitute. 
 
While there were lots of other delicious dishes to choose from on the menu, I decided to try this ravioli dish since it was so appropriate being in the land of lemons.
 
There are many variations of lemon ravioli recipes online, some with lemon juice and others with a combination of lemon juice and lemon zest.  I wanted to duplicate what I ate, so this is my creation.
 
Serves 2
 
4 T extra virgin olive oil
2 cloves garlic, chopped
8 oz. cherry tomatoes cut in half
4 T tomato sauce
Salt to taste
A few turns of the black pepper mill
Ricotta Stuffed  Ravioli, enough for two servings
1 lemon, peeled into strips and thinly sliced
6-7 large shrimp, peeled and diced into large pieces
1 cup reserved pasta cooking water
1/4 cup grated parmesan cheese
5-6 Basil leaves, julienned
Arugula

Instructions:
 
Bring a large pot of salted water to boil. Cook the ravioli for 3-4 minutes. Drain and reserve 1 cups of water. 

I cooked 20 raviolis and had some leftovers

Meanwhile, in a large skillet on medium high heat, add the olive oil and garlic. Sauté the garlic for 1-2 minutes. Add the lemon slices, cherry tomatoes, stirring to combine, then add the tomato sauce. Cook on low.  With a wooden spoon, gently smash the tomatoes to let out the juices.

While the ravioli is cooking, add the shrimp to skillet and cook until they are no longer opaque. This will be about the same time the ravioli is done.

 
 Add the drained ravioli, about 1/4 cup of the reserved pasta water, and 1/4 parmesan cheese. Stir to combine. You want the sauce to have a ‘soupy’ consistency, so adjust as needed. Add half of the basil and stir to combine.

 

Plate the food and top with fresh arugula, more basil and parmesan cheese. Serve immediately.

 
My Notes:
 
The ravioli that I had at the restaurant did not have lemon zest as part of the filling, just a regular ricotta filling. The thinly sliced lemon peel is what brought out the lemon flavor. It may have had some lemon juice in the tomato sauce. At Trader Joe’s, I found Ricotta and Lemon Zest Ravioli and used for this recipe.
 
Next time I may add a squeeze of lemon juice to really brighten up the dish.
 
For a variety, I may add some crushed pepper flakes.
 
Next time I will stir in half of the arugula in the skillet and will finish with fresh arugula.

Herb Lemon White Bean Salad

I made this delicious salad for the 4th of July today (2024).  I followed this recipe: 

https://www.fifteenspatulas.com/herb-lemon-white-bean-salad/

Serves 4

Ingredients

5 T extra virgin olive oil
2 T freshly squeezed lemon juice
zest of 1 lemon
1 clove garlic pressed
1/2 t kosher salt
1/8 t black pepper
2 15oz cans of cannellini beans rinsed and drained
1/4 c chopped parsley
1/4 c finely chopped red onion
1 T minced fresh rosemary
 

Instructions 

In a large mixing bowl, whisk to combine the olive oil, lemon juice, lemon zest, garlic, salt, and black pepper.
 
Add the remaining ingredients and mix well. Try to let the salad sit in the fridge for at least an hour before serving, to let the flavors meld together.

My notes: 

This recipe definitely serves more than four people. I've made this for a large group and used three cans of beans and adjusted the other ingredients.

I added:
 
1/4 cup Kalamata olives, quartered
 
I finely minced the garlic instead of pressing it
 
About a tablespoon of lemon infused oil
 
One large celery stalk, chopped small
 
1 T each Red wine vinegar and Dijon for the dressing
 
I prepared the salad the day before serving to let the flavors meld.

Lemony Dressing

 Recipe from Cheryl Noll, 15 July 2023 

Cheryl made a delicious pasta salad with a wonderful dressing for our recent book club: 

As requested, here is the recipe for the pasta salad lemony dressing. Use on your favorite salad! Enjoy!

1/4 C olive oil

1/4 C white balsamic

3 T. fresh lemon juice

Minced garlic (to taste)

1 tsp Italian seasoning

Salt and pepper (to taste)

Notes:

Her pasta salad included pearl mozzarella, tomatoes, orecchiette pasta, and lots of fresh basil - like a Caprese salad with pasta.

Here's a link to a caprese salad recipe that you can make, along with Chery's dressing:

https://www.simplyscratch.com/caprese-pasta-salad-2/

Limoncello Cream

The area of Naples and the Amalfi coast in Italy is known for its lemon trees and the liquor Limoncello and Crema di Limoncello. My husband's cousin from Naples gave me her family recipe for the Crema di Limoncello when we visited family in Naples in May 1998. This is a delicious frozen liquor drink, which is wonderful to sip on a hot summer's day, or any day.

Also, further down is a recipe for Limoncello. You can purchase this liquor throughout Naples and the Amalfi coast. The glass bottles are beautifully decorated and make for a nice souvenir. Enjoy!

Crema di Limoncello

Zest of 8 Lemons
1 liter of grain alcohol
3-1/2 cups of sugar
2 liters milk
A large container

Wash and dry lemons. Zest the lemons, making sure to remove the pith. Add the zest to a large container and add the vodka. Store the bottle at room temperature for 1 week.

In a large pot, combine the sugar and milk. Bring it almost to a boil, making sure the sugar has dissolved.

Let this mixture cool completely.

As you add the vodka mixture, use a strainer to catch the zest. Pour the completed mixture into bottles.

Store the bottle in freezer. Serve chilled.


Monica's Crema di Limoncello
July 2011

After making the above recipe, I tweaked it a little. Here's my version. It's delicious!

1 Liter grain alcohol
7 Lemons, washed and dried
3 Cups sugar
1 quart plus 20 oz. half & half cream

Zest the lemons and place in a large container with the alcohol. Let sit for 2 weeks.

In a large pot, add the sugar and cream. Heat until the sugar has dissolved, about 5 minutes. Let this mixture cool completely. Add the lemon/alcohol mixture into the pot using a strainer (sitting on top of a large pot) to catch the zest. Pour mixture into 2 bottles.

Store in freezer. Serve chilled.