Borage, (Borago officinalis), also known as a starflower, is an annual herb originating in Syria, but naturalized throughout the Mediterranean region, as well as Asia Minor, Europe, North Africa, and South America. It grows to a height of 60–100 cm (2.0–3.3 ft), and is bristly or hairy all over the stems and leaves; the leaves are alternate, simple, and 5–15 cm (2.0–5.9 in) long. The flowers are complete, perfect with five narrow, triangular-pointed petals.
Borage ravioli with walnut sauce are a typical dish from the Liguria region in Italy.
- 1/2kg of Ricotta chesse (preferby sheep’s ricotta)
- 100g of grated Parmigiano Reggiano
- 2 eggs (1 whole, 1 yolk)
- 250g of Borage leaves (and flowers if present)
- A pintch of Salt & pepper
- Fresh pasta dough
- Wash the Borage remove the leaves from the plant and simmer them in salted water for ca 15 minutes
- Strain the Borage leaves and finely chop and them let them cool
- Mix the chopped Borage leaves with the ricotta, eggs, salt and pepper
Now you have the filling to stuff the ravioli
Click here for a step by step instruction on how to make fresh pasta dough and ravioli