Ravioli di Borragine
Delicate Piedmontese fresh egg pasta parcels filled with wild borage greens and creamy ricotta, tossed in melted alpine butter and sage.
- Prep
- 50 min
- Cook
- 15 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Pasta rolling pin or machine
- •Fluted pastry wheel cutter
- •Large pot
- •Wide frying pan
- •Clean tea towel
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 23 g
- carbs
- 58 g
- fibre
- 4 g
- protein
- 21 g
- calories
- 520 kcal
Instructions
- 1
Tip the flour onto a board and shape into a wide well.
- 2
Crack the eggs into the centre and beat gently with a fork.
- 3
Gradually draw in the flour until a cohesive mass forms.
- 4
Knead the dough firmly for ten minutes until smooth and springy.
- 5
Wrap the dough tightly in cling film and rest for thirty minutes.
- 6
Blanch the borage in boiling salted water for two minutes until tender.
- 7
Drain the borage and squeeze completely dry inside a tea towel.
- 8
Chop the borage finely and mix with ricotta, cheese, nutmeg, salt, and pepper.
- 9
Roll the pasta dough into very thin sheets using a pasta machine.
- 10
Deposit teaspoonfuls of filling along the sheet, fold over, seal, and cut into ravioli squares.
- 11
Boil the ravioli in salted water for three minutes until tender and floating.
- 12
Melt the butter with sage until foaming, then toss with drained ravioli.
Chef's tips
Squeeze the blanched borage vigorously in a dry cloth to prevent water from making the pasta soggy. Press out all trapped air around the filling before cutting each parcel to avoid bursting during boiling.
Ingredient substitutions
- fresh borage leaves → equal parts young spinach and Swiss chard leaves
- cow's milk ricotta → well-drained sheep's milk ricotta
Storage
Store uncooked ravioli on a floured semolina tray in the fridge for up to eight hours, or freeze flat on trays.
Reheating
Gently warm cooked ravioli in a covered non-stick pan over low heat with a knob of fresh butter and a spoonful of water.
Common mistakes to avoid
- •Leaving moisture in the borage, which dissolves the delicate pasta seal.
- •Trapping pockets of air inside the ravioli parcels before boiling.
- •Boiling the pasta at a furious rolling boil instead of a gentle simmer.
Serving suggestions
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