Teresa's Recipes
Ravioli di Borragine
Ravioli di Borragine is a beloved traditional dish hailing from the breathtaking region of Liguria, Italy. These delicate pasta parcels are filled with luscious borage leaves, creamy ricotta, and rich aged parmesan, creating a harmonious explosion of flavors reminiscent of sun-kissed Italian countryside. The borage, known for its unique cucumber-like taste, not only adds a refreshing twist but also embodies the spirit of Ligurian cooking, which emphasizes fresh, local ingredients. Served with a fragrant butter and marjoram sauce, this dish is both comforting and sophisticated, making it a perfect centerpiece for a special occasion or a cozy dinner at home. Each bite transports you to a rustic Italian villa, enveloped in warmth and tradition.
Ingredients
- 2 cups, cleaned and blanched Borage leaves
- 1 cup Ricotta cheese
- 1/2 cup, grated Parmesan cheese
- 2, divided Eggs
- 2 cups, plus extra for dusting All-purpose flour
- 4 tablespoons Butter
- 1 teaspoon Dried marjoram
- 1 teaspoon, plus more for boiling Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Calories: 400
- Fat: 20g
- Carbs: 40g
- Protein: 15g
- Sodium: 300mg
- Sugar: 2g
Instructions
- Start by thoroughly cleaning the borage leaves. Bring a large pot of salted water to a boil and blanch the leaves for about 2 minutes until tender. Drain the leaves and squeeze out any excess water, then chop finely.
- In a mixing bowl, combine the ricotta, grated parmesan, one egg, chopped borage leaves, salt, and black pepper. Mix well until the filling is smooth and well-blended.
- To make the pasta dough, create a mound of flour on a clean surface and make a well in the center. Add the remaining egg and a pinch of salt into the well. Gradually mix the flour into the egg using a fork, then knead the dough by hand for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- After resting, roll out the dough using a pasta machine or rolling pin until it's thin (about 1/8 inch thick). Cut out circles using a cookie cutter or glass, about 3 inches in diameter.
- Place a small spoonful of the filling on one half of each circle. Moisten the edges with water, fold over to create a half-moon shape, and press to seal tightly. Ensure there are no air pockets. Repeat until all the dough and filling are used.
- Bring a large pot of salted water to a boil. Gently drop in the ravioli and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
- In a large skillet, melt the butter over medium heat. Add the dried marjoram and let it infuse the butter for about a minute.
- Gently add the cooked ravioli to the skillet and toss to coat them in the buttery sauce. Cook for an additional minute to warm through.
- Serve the ravioli hot, garnished with additional grated parmesan and a sprinkle of freshly cracked black pepper.
Tips
- For a richer flavor, consider adding a pinch of nutmeg to the filling.
- If borage is not available, you can substitute with spinach or Swiss chard for a similar texture.
- Pair with a light white wine, such as a Vermentino, to enhance the dining experience.