May on the lake

Written By Genevieve Meier

As May unfolds on Lake Como, warmer temperatures and sunlit days beckon us outdoors, transforming the lakeside into the ideal setting for leisurely picnics. From tranquil gardens to picturesque shorelines, the region offers countless idyllic spots to lay your blanket and savor the simple pleasures of dining al fresco

This month, we explore idyllic picnic spots around Lake Como, from the lush gardens of Villa Melzi to the serene shores of Spiaggia di Onno. We’ll also highlight our Ingredient of the Month: Sheep’s Milk Ricotta, celebrated for its creamy texture and versatility, and share a delightful recipe from our school for Ricotta and Spinach Ravioli—perfect for savoring the fresh, vibrant flavors of spring.

Picnics around Lake Como

With the gentle warmth of May, the shores of Lake Como become irresistible picnic destinations. Here are our top picnic spots to soak up the springtime charm:

  • Villa Melzi Gardens, Bellagio: Beautifully manicured gardens overlooking the lake offer quiet spots under shady trees.

  • Villa Olmo Park, Como: Expansive lawns perfect for families, with stunning views of the lake and mountains.

  • Parco Civico Teresio Olivelli, Tremezzo: A delightful lakeside park ideal for relaxing afternoons with gorgeous lakefront paths.

  • Spiaggia di Onno, Oliveto Lario: A charming beach area with tranquil water views, ideal for a leisurely picnic.

Pack your picnic basket with fresh bread, local cheeses, seasonal fruits, and a bottle of crisp local white wine or prosecco for a perfect lakeside feast.

Ingredient of the Month: Sheep’s Milk Ricotta

May brings an abundance of fresh sheep’s milk ricotta—a creamy, delicate cheese highly prized for its versatility in Northern Italian cuisine. Its mild sweetness and smooth texture make ricotta perfect for both savory dishes and delightful desserts, effortlessly elevating your springtime meals.

Four Ways to Enjoy Ricotta

  • Italian Lemon Ricotta Cake: A delicate cake infused with fresh lemon zest, ricotta, and a dusting of powdered sugar — a delightful, light dessert perfect for spring gatherings.

  • Lemon Ricotta Pancakes: Fluffy pancakes brightened with lemon and topped with seasonal berries (the strawberries the lake right now are stunning) — a delightful breakfast treat.

  • Whipped Ricotta Crostini: Creamy ricotta whipped to silky perfection, spread over toasted bread, and garnished with fresh herbs, prosciutto di Parma or grilled figs and finish with a drizzle of honey for a sophisticated appetizer.

  • Ricotta Gnocchi: Light, pillowy dumplings made from fresh ricotta, gently boiled and served with a simple tomato sauce or just freshly grated Parmigiano-Reggiano and freshly cracked black pepper — an authentic Italian comfort dish.

RECIPE OF THE MONTH: Ricotta and Spinach Ravioli

This traditional Northern Italian pasta dish showcases the delicious pairing of creamy sheep’s milk ricotta with spinach, creating ravioli that perfectly capture the essence of spring. If you’ve been to our cooking experience, you’ll know how irresistible they are when made fresh and finished with browned sage butter, a glug of the best olive oil you can find, lots of freshly cracked black pepper, and lashings of grated Parmigiano-Reggiano.

From the School Kitchen – Ricotta and Spinach Ravioli

Ingredients:

Pasta Dough:

  • 2 eggs

  • 200g 00 flour

Ricotta and Spinach Filling:

  • 250g sheep’s milk ricotta (1 tub)

  • 1/2 cup frozen uncooked spinach, finely chopped (or fresh, blanched for 5 minutes)

  • 1/2 cup freshly grated Parmigiano-Reggiano

  • Salt & pepper, to taste

  • Pinch of nutmeg

Assembly Ingredients:

  • 4 tablespoons butter

  • Handful of fresh sage leaves

  • Freshly grated Parmigiano-Reggiano

  • Good olive oil

  • Fresh black pepper

Pasta Instructions:

  1. Mix the flour and eggs in a bowl using a fork, then knead by hand until a smooth dough forms.

  2. Transfer to a clean counter and knead for 4–5 minutes until very soft and elastic.

  3. Wrap in plastic and let rest for 30 minutes.

Filling Instructions:

  1. While the pasta is resting, make the filling.

  2. If using frozen spinach, thaw and finely chop (tip: use a Ninja or mini processor for best texture).

  3. If using fresh spinach, blanch for 5 minutes in hot water, drain, then finely chop.

  4. In a bowl, mix the ricotta, spinach, Parmigiano-Reggiano, salt, pepper, and nutmeg. Be sure to taste your filling—it will need lots of seasoning to make it delicious.

Assembly Instructions:

  1. Roll out pasta into very thin sheets, dusting only the side that is touching your work surface with flour to prevent sticking (don’t flour the top of your pasta as it won’t stick when you seal it).

  2. Place small spoonfuls of filling onto pasta sheets and fold over the sheet to cover the filling. Use your fingers to seal edges firmly. (If your pasta is dry, you might want to lightly wet your finger with some water and draw a small circle around the filling before folding the pasta over to seal it.)

  3. Using a sharp ravioli cutter or knife, cut into desired ravioli shapes and place on a well-floured board.

  4. Once ready, place ravioli in a pot of salted, gently boiling water for 3–4 minutes.

  5. In a pan, brown the butter with the sage leaves. Once the butter is browned, toss in the ravioli and add a splash of pasta water. Cook together for 2–3 minutes.

  6. Serve warm with a drizzle of olive oil, lots of cracked black pepper, and Parmigiano-Reggiano.

Why We Love It: Ricotta and Spinach Ravioli is a timeless Italian classic that highlights the fresh and vibrant flavors of spring. The creamy ricotta balances beautifully with earthy spinach, making it a comforting yet sophisticated dish perfect for a lakeside picnic or a cozy dinner at home.

Wine Pairing: Pinot Grigio
Pair this ravioli with a crisp and aromatic Pinot Grigio from Northern Italy. Its subtle fruitiness and gentle acidity complement the creamy filling beautifully.

This May, we hope you find time to slow down, spread out a picnic blanket, and savor the simple pleasures of spring. Whether you’re enjoying ricotta-stuffed ravioli for dinner, baking a lemon-scented cake for a picnic on the lake, or gathering with loved ones in the garden, may this season fill your days with sunshine, flavor, and joy.

We can’t wait to share more recipes and inspiration with you next month. Until then, may your May be generous, bright, and full of good food and good company.

See you on the lake,

The Lake Como Kitchen Experience Team

Genevieve Meier
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April on the lake