Entree: Italy – Liguria – Ravioli di Boragine (Fresh stuffed pasta filled with borage greens and cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Additional 40 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (250 g) "00" or all-purpose flour
- 3 large eggs, approx. 5 1/4 oz (150 g) total
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 tsp (6 g) fine salt for dough
- 8 oz (225 g) fresh borage leaves, packed (stems removed)
- 1 cup (250 g) whole-milk ricotta, well drained
- 1/2 cup (50 g) finely grated Parmigiano-Reggiano
- 1 large egg, approx. 1 3/4 oz (50 g) (for filling)
- 1/8 tsp (0.5 g) freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- Extra flour for dusting: 1/4 cup (30 g)
- 4 tbsp (60 g) unsalted butter
- 8–10 fresh sage leaves
- 2 tbsp (30 ml) extra-virgin olive oil for finishing
- Additional grated Parmigiano-Reggiano for serving: 1/4 cup (25 g)

Show original ingredient measurements

- 2 cups (250 g) "00" or all-purpose flour
- 3 large eggs, approx. 150 g total
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 tsp (6 g) fine salt for dough
- 8 oz (225 g) fresh borage leaves, packed (stems removed)
- 1 cup (250 g) whole-milk ricotta, well drained
- 1/2 cup (50 g) finely grated Parmigiano-Reggiano
- 1 large egg, approx. 50 g (for filling)
- 1/8 tsp (0.5 g) freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- Extra flour for dusting: 1/4 cup (30 g)
- 4 tbsp (60 g) unsalted butter
- 8–10 fresh sage leaves
- 2 tbsp (30 ml) extra-virgin olive oil for finishing
- Additional grated Parmigiano-Reggiano for serving: 1/4 cup (25 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the pasta dough: on a clean work surface mound the flour and make a well. Add the 3 eggs, 1 tbsp (15 ml) olive oil and 1 tsp (5 ml) salt into the well; gradually incorporate flour into the eggs until a shaggy dough forms. Knead 8–10 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes at room temperature.
2. Prepare the borage: blanch the borage leaves in boiling salted water 30–45 seconds until wilted. Drain and immediately plunge into ice water to stop cooking. Squeeze out excess liquid and chop finely; weigh if necessary to equal about 8 oz (225 g) packed leaves before chopping.
3. Make the filling: combine chopped borage, ricotta, 1/2 cup (120 ml) grated Parmigiano, 1 large egg (approx. 1 3/4 oz (50 g)), nutmeg, and salt and pepper to taste. Mix until cohesive and refrigerate while rolling pasta.
4. Roll and cut pasta: divide rested dough into 4 pieces. Roll each piece thin using a pasta machine or rolling pin to about 0.0591 in (1.5 mm) thickness. Cut into 2.5–3 inch (6–7.5 cm) rounds or squares depending on preferred shape.
5. Assemble ravioli: place about 1 tsp (approx. 6–8 g) filling on half of the rounds, brush edges with a little water, top with remaining rounds and press to seal, expelling air. Crimp edges with fork or pasta cutter. Dust finished ravioli lightly with flour.
6. Cook ravioli: bring a large pot of salted water to a gentle boil. Cook ravioli in batches 3–4 minutes or until they float and are tender. Remove with a slotted spoon.
7. Make the sauce: melt 4 tbsp (60 g) butter in a skillet over medium heat until it foams and begins to brown slightly. Add sage leaves and fry briefly until crisp. Remove from heat and stir in 2 tbsp (30 ml) olive oil.
8. Serve: transfer cooked ravioli to the skillet and gently toss in the butter-sage sauce to coat. Plate and finish with additional grated Parmigiano-Reggiano (1/4 cup (25 g)) and a few cracks of black pepper.

1. Make the pasta dough: on a clean work surface mound the flour and make a well. Add the 3 eggs, 1 tbsp olive oil and 1 tsp salt into the well; gradually incorporate flour into the eggs until a shaggy dough forms. Knead 8–10 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes at room temperature.
2. Prepare the borage: blanch the borage leaves in boiling salted water 30–45 seconds until wilted. Drain and immediately plunge into ice water to stop cooking. Squeeze out excess liquid and chop finely; weigh if necessary to equal about 8 oz (225 g) packed leaves before chopping.
3. Make the filling: combine chopped borage, ricotta, 1/2 cup grated Parmigiano, 1 large egg (approx. 50 g), nutmeg, and salt and pepper to taste. Mix until cohesive and refrigerate while rolling pasta.
4. Roll and cut pasta: divide rested dough into 4 pieces. Roll each piece thin using a pasta machine or rolling pin to about 1.5 mm thickness. Cut into 2.5–3 inch (6–7.5 cm) rounds or squares depending on preferred shape.
5. Assemble ravioli: place about 1 tsp (approx. 6–8 g) filling on half of the rounds, brush edges with a little water, top with remaining rounds and press to seal, expelling air. Crimp edges with fork or pasta cutter. Dust finished ravioli lightly with flour.
6. Cook ravioli: bring a large pot of salted water to a gentle boil. Cook ravioli in batches 3–4 minutes or until they float and are tender. Remove with a slotted spoon.
7. Make the sauce: melt 4 tbsp (60 g) butter in a skillet over medium heat until it foams and begins to brown slightly. Add sage leaves and fry briefly until crisp. Remove from heat and stir in 2 tbsp (30 ml) olive oil.
8. Serve: transfer cooked ravioli to the skillet and gently toss in the butter-sage sauce to coat. Plate and finish with additional grated Parmigiano-Reggiano (1/4 cup / 25 g) and a few cracks of black pepper.