Serves: 4 people

INGREDIENTS:

• 250g 00 flour plus extra for dusting
• 100g Durum Wheat semolina
• 2 Eggs
• 300g Ricotta cheese
• 300g Borage
• 1 Garlic gloves
• 80g Grated Pecorino or Parmigiano cheese
• Salt and pepper to taste
• 2 Knobs of butter
• 20g fresh sage leaves

METHOD

Put the flour, eggs and a large pinch of salt into the bowl and mix gently until it comes together. It may seem very dry at first, but it will gradually form a dough. If it still seems crumbly, add a couple of teaspoons water. Wrap the dough tightly in cling film and refrigerate for at least 30 minutes.

Meanwhile, put the borage with garlic into a large dry frying pan and place over a high heat. Cook the borage, turning frequently, for 10 minutes until it has completely wilted.

Finely chop the borage and transfer to a bowl, together with the ricotta and parmigiano or pecorino. Season to taste with salt, mix well and set aside.

Put the sage and butter into a saucepan large enough to hold all the pasta once cooked. Place over a medium–low heat until the butter melts, simmer gently for 5 minutes and add a pinch of salt and pepper.

Take the dough from the fridge, remove the cling film and lightly dust the dough with flour. Then roll out the dough with a rolling pin or with the pasta machine.

Place teaspoonfuls of the ricotta and borage mixture at even intervals along the middle of the pasta sheet.

Using a pastry brush and water, dampen the pasta around the ricotta filling. Now take the other half sheet of pasta and carefully lay it over the ricotta, gently pressing down around the mounds of filling. Using a sharp knife, trim the pasta into evenly sized squares of ravioli, then lay them out on a tray, dust with a little flour and cover with cling film.

With a sharp knife, cut the dough into the shape you prefer, then place it on a tray, dust with a little flour and cover with adhesive film.

Bring a large pan of salted water to the boil. Cook the ravioli in the boiling water for about 3 minutes.

Remove with a slotted spoon and add to the pan of sage butter. Gently stir to combine, then serve immediately with more Parmigiano or Pecorino and black pepper.