All purpose flour: 200 g
Eggs: 2
Extra virgin olive oil: 1 drop
Ricotta cheese: 300 g (or very fresh pecorino cheese)
Borage: 200 g leaves
Marjoram: 5 branches
Basil: 5 leaves
Oregano: 1 pinch
Parmesan cheese: 70 g
Eggs: 1
Garlic: 1 clove
Extra virgin olive oil: To taste
Salt: To taste
Borage: 1 handful
Butter: 70 g
Chives: 5 blades
Parmesan cheese: 50 g
Follow this authentic Italian pasta recipe to prepare homemade cheese ravioli with a light ricotta and wild herbs filling
Mix the flour with the eggs and oil until it becomes smooth and homogenous, wrap it in plastic wrap and let it rest in the refrigerator for around 30 minutes.
In the meantime, in a bit of oil, heat the whole garlic clove in a pan, add the washed borage leaves.
Let them wilt and then cool.
Remove garlic, slice it, and pour the mixture into a bowl, then add the ricotta, the Parmigiano Reggiano cheese, the egg and the other herbs.
Salt it and put the filling mixture in the refrigerator while you roll out the pasta dough.
With a rolling pin or pasta machine, roll of the dough until it’s thin, then slice into wide strips.
Distribute the filling at regular distances and then fold the pasta onto the filling, closing it well and letting the air out.
With a cutting mould or serrated circle, cut out the ravioli in your preferred shape and size.
Cook in salted water for just 2 minutes and lift them out with a perforated spoon, placing them in a pan into which you have melted butter.
Sauté the ravioli briefly, add the chopped chives and the borage flowers.
Serve with Parmigiano Reggiano cheese.
