Saturday, January 28, 2023

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Lemon Ricotta Ravioli with Clams (Ravioli al profumo di limone con vongole) – Stefan’s Gourmand Weblog

This dish was impressed by the ravioli we had at Lo Stuzzichino throughout our newest trip to Italy: ravioli crammed with ricotta perfumed with lemon zest, served with vongole. Though making your personal ravioli from scratch requires some apply, that is in any other case a easy dish with just a few substances. To decorate the ravioli I made a decision to make an emulsion of the clam juices with additional virgin olive oil and parsley, and that labored very nicely.


For 4-6 servings as a primo piatto

  • 1 kilo (2.2 lbs) vongole
  • grated zest of 1 untreated lemon
  • 1 small handful of contemporary flat leaf parsley
  • 250 grams (1 cup) ricotta
  • contemporary pasta dough made with 2 eggs and about 200 grams (1 1/3 cup) Italian 00 flour
  • additional virgin olive oil
  • 80 ml (1/3 cup) dry white wine
  • salt


Place the ricotta in a colander or sieve lined with a cheesecloth or outdated however clear kitchen towel over a bowl. Cowl and refrigerate in a single day to empty the surplus liquid from the ricotta. This is a vital step for the feel of the filling, and it additionally prevents the ravioli from turning into soggy and sticking to the work floor.

Mix the drained ricotta with the grated zest of a lemon and salt to style (I used 1/4 teaspoon).

Stir to combine.

Roll out the pasta dough to the thinnest setting and make ravioli in response to my directions, with about 1/2 tablespoon of filling for every raviolo.

Be certain that to show the ravioli after quarter-hour or so, so the underside can dry as nicely. The ravioli will be ready upfront and saved at cool room temperature for a number of hours or within the fridge for an extended time.

Carry a big pot of water to a boil for the ravioli.

Soak the clams in salted water (1 litre/4 cups of chilly water combined with 30 grams of salt) for about an hour to permit them to purge themselves. Then rinse the clams with chilly water, and discard any clams which might be open.

Put the clams in a pan with the white wine. Cowl the pan, deliver to a boil, and boil till the clams have opened. Don’t boil the clams longer than mandatory.

Pressure the juices from the clams by means of kitchen paper, then pour it right into a blender along with olive oil and 60 ml (4 Tbsp) additional virgin olive oil.

Mix to cut the parsley and emulsify the oil with the clam juices. Pour this emulsion into a large pan over low warmth.

Add salt to the boiling water and prepare dinner the ravioli for under 2 minutes, then elevate hem out of the pot with a strainer…

…and add to the pan with the clam emulsion.

After getting added the entire ravioli, toss them gently to cowl them with the clam emulsion.

Serve the ravioli without delay on preheated plates, garnished with the clams.

Wine pairing

This may work with virtually any dry white unoaked Italian white wine, resembling Verdicchio, Gavi, Greco, Fiano, Vermentino, or Arneis.


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