Ravioli di Borragine

Ingredients

Borage leaves

2 cups, cleaned and blanched

Ricotta cheese

1 cup

Parmesan cheese

1/2 cup, grated

Eggs

2, divided

All-purpose flour

2 cups, plus extra for dusting

Butter

4 tablespoons

Dried marjoram

1 teaspoon

Salt

1 teaspoon, plus more for boiling

Black pepper

to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. In a large skillet, melt the butter over medium heat. Add the dried marjoram and let it infuse the butter for about a minute.
8. 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.
9. Serve the ravioli hot, garnished with additional grated parmesan and a sprinkle of freshly cracked black pepper.