Mare Non Stop - Lemon Scented Ravioli with Zucchini and Clams - Lo Stuzzichino, Sant'Agata Sui Due Golfi (Na)
I was in Sant'Agata sui Due Golfi, a little Italian village on a hill not far from Sorrento, Massa Lubrense, and Positano. During an early dinner at Ristorante Lo Stuzzichino, I enjoyed one of the most interesting fusion between land and sea that I have tasted so far this summer. A plate with some special ingredients from this spectacular territory. I asked Mimmo De Gregorio, second generation of this family owned and operated restaurant, about this plate that successfully grabbed my attention.
The dish begins with homemade ravioli that the family prepares using durum wheat flour, eggs and water. A little lemon and lime peel from the gardens of Massa Lubrenese are added to give flavor, aroma, and color to the dough. The filling is made with a leggera, light, sheep milk ricotta from Agerola, Parmeggiano Reggiano, buffalo mozzarella, and a touch of lemon. After the ravioli is cooked, it is tossed with a simple summer sauce of clams and lightly fried zucchini. De Gregorio serves it with a touch of lemon peel grated on top.