Borage ravioli

Making borage ravioli

To make borage ravioli start by preparing some fresh pasta. Create a fountain with the flour on a clean surface and break the eggs in the center. Use a fork to start combining the eggs with the flour; when the dough for your borage ravioli pasta begins to form start kneading it with your hands until it is uniform. Wrap in plastic wrap and leave to rest for at least 30 minutes.

While the dough rests, wash the borage leaves and blanche for two minutes in lots of slightly salted boiling water. Drain, transfer to a bowl of ice and water, and then drain again thoroughly to eliminate all of the water.

Now start preparing the filling of the borage ravioli. Finely chop the borage with a knife and transfer to a bowl: add the ricotta, parmesan, a pinch of salt and a grating of nutmeg. Stir, taste and season with salt.

Take the pasta dough and divide in four parts, lightly dust the worktop with flour and start rolling out the borage ravioli dough using a pasta machine, starting with the thickest setting and gradually working your way through to the thinnest setting. While rolling out the pasta, leave the other balls of dough in the plastic wrap.

Position a blob of the filling on the rolled out pasta at a regular distance of around 6 cm, fold the dough over the filling and start sealing with your hands eliminating as much air as possible. Cut the edges with a pasta wheel. Repeat until you have used up all the pasta and filling.

Heat lots of salted water in a pan and cook the borage ravioli for two minutes. In the meantime heat a drizzle of Extra Virgin Olive Oil Fruttato in a pan together with the sage and use to coat the drained ravioli before serving.