During summer, the Italian countryside is blanketed in gold by fields of girasole (GEE-rah-so-LAY), known in English as sunflowers. The eponymous ravioli is cut to resemble the daisy-like flower heads. One might say, then, that Girasoli is the pasta of summer. We thought a summer pasta sounded sensational and wanted our Girasloli to capture the radiance and warmth of its namesake. We turned to our revered Italian pasta makers for a recipe. Committed to preserving regional culinary traditions, they presented us with a fine Ricotta & Lemon Zest Pasta in the style of Sicily, using real Sicilian lemons. It starts with classic, fresh, Italian pasta, made with only three ingredients: soft wheat flour, durum wheat semolina and egg. Tender and rich, the pasta glows golden, courtesy of the egg. Rolled thin and custom cut to resemble a sunflower, it is then filled with fresh ricotta, naturally creamy and slightly sweet, that is mixed with lemon zest and balanced with butter, bread crumbs and salt. The bite captures a sunny, summer day in Sicily. While all of the elements are essential, the lemons paint the picture. Grown in the volcanic soil around Mount Etna, the authentic Sicilian lemons have a bright acidity and distinct sweetness. Their zest gives a clean taste to the ricotta and bright character to the Girasoli.