This is a riff off the classic spinach and ricotta ravioli we all know and love. This version is better, more cooling from the slightly cucumbery flavor of young borage leaves.
Borage leaves need to be young to make this recipe, as the old ones get pretty tough. If you don’t have borage leaves, just use whatever you feel like — spinach, chard, random wild greens, dandelions, arugula — you get the point. All will work well in this ravioli. But, know that you will need a lot of whatever herb you choose, as it cooks down.
Serve these ravioli with pesto, a vodka sauce, a light tomato sauce — or even just lemon butter. Lots of black pepper at the end is a must.
If you want to freeze them, do so individually, and then bag the ravioli. Otherwise they will all stick together. Oh, and if you have too much filling (everyone makes ravioli differently), use it to fill stuffed shells– or just spread it on toast.
This makes about 50 ravioli
- 8 oz. regular flour
- 3 oz. wheat or spelt flour
- 1 teaspoon olive oil
- 4 oz. cool water (about 1/2 cup)
- 1 cup ricotta cheese (I use whole milk, you can use any kind)
- 2 lb. borage greens (or some other green)
- 1 minced garlic clove
- 2 beaten eggs
- 1/2 tsp. nutmeg
- 1/2 cup grated Parmesan cheese
- Make the pasta. In a large bowl, whisk together the flours. Make a well in the center and add the water and olive oil. Start mixing until the dough is shaggy, then start kneading.
- Knead the dough for 5-10 minutes.
- Brush a little olive oil over the dough and wrap in plastic wrap, then refrigerate for at least an hour.
- Make the filling. bring a large pot of salty water to a boil. Dunk the borage in and cook for no more than 2 minutes. (other greens will require more time) Remove to a colander and spray with cold water to cool down.
- Put the borage leaves in a tea towel or some other cloth towel and wrap them well. Squeeze out the water.
- Roughly chop the borage leaves, then put them in a food processor and buzz them into a paste, 2-3 minutes.
- Put the borage in a bowl and add the remaining ingredients. Stir well to combine and test to see if it is still watery; sometimes ricotta can be that way, or you might still have too much moisture in the borage.
- If the filling seems like it’d be too wet to place on pasta, pour it into a colander lined with cheesecloth and let it drain. Do not squeeze unless it is really runny.
- Make the ravioli. The traditional borage ravioli comes from Liguria and is called a pansotti. It is a large, triangular ravioli. Roll out your pasta dough into long sheets at least 2 inches wide.
- Cut into 2-inch squares (or any size you want, really).
- Place a tablespoon of filling in the center of the square and fold it over diagonally, to make a triangle. Seal the ravioli, making sure to get air bubbles out. If you want to, you can paint the edges with an egg wash of a beaten egg mixed with a tablespoon of water. I don’t do this, but many people swear by it.
- Arrange the ravioli on sheets that you have dusted with either semolina flour or cornmeal.
- When you are ready to cook them, boil in salty water for 3-5 minutes, or about a minute after they’ve floated to the top.
- Serve at once.
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