Ravioli Di Borragine
Ravioli di Borragine is a traditional Ligurian dish. The ravioli are filled with borage leaves, ricotta and parmesan, served with a simple butter and marjoram sauce.
Ingredients - Serves 4
- Pepper - To taste
- Salt - To taste
- Marjoram - A handful, chopped
- Butter - 100 grams
- Flour - 300 grams
- Eggs - 2
- Parmesan cheese - 50 grams, grated
- Ricotta cheese - 250 grams
- Borage leaves - 200 grams
Let's Get Started
- Clean the borage leaves and boil them in salted water. Once cooked, drain and squeeze out the excess water.
- In a bowl, mix the ricotta, parmesan, and one egg. Add the cooked borage leaves, salt, and pepper. Mix well.
- Prepare the pasta dough by mixing the flour with the remaining egg and a pinch of salt. Knead until smooth and elastic.
- Roll out the dough and cut out circles. Place a spoonful of the filling on half of the circles. Cover with the remaining circles and seal the edges.
- Cook the ravioli in boiling salted water until they rise to the surface.
- In a pan, melt the butter and add the marjoram. Drain the ravioli and add them to the pan. Toss gently to coat in the butter and marjoram.
- Serve hot, sprinkled with additional parmesan if desired.
Dietary Info
- Dish Type: Main Course
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Calories: 550
- Fat: 30g
- Carbs: 50g
- Protein: 20g
- Sodium: 800mg
- Sugar: 3g
