Borage and walnut ravioli

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As promised, here’s the recipe for my version of ravioli that I bought a few weeks ago on the Italian food stall in Clermont-l’Hérault market. As with all foraged food, the amount of borage is approximate and can be varied according to what you have.

ingredients for 18 ravioli – serves 2-3:

for the pasta: 200 grams very fine flour (I was unable to find the special pasta flour, so I used patisserie flour which seemed fine enough); a pinch of salt; 2 eggs.

for the filling: a large bunch of borage leaves and flowers too if you like (enough to half-fill a large saucepan – they reduce a lot when cooked, like spinach); 75 grams shelled walnuts; 1 tablespoon olive oil; salt and black pepper.

First make the pasta by mixing the beaten eggs and salt into the flour. Knead it well, or use a pasta machine, as we did. Passing pieces of the pasta dough through gradually narrowing rollers until it is fine and thin – but not too thin, we found the finest setting made the sheets of past too delicate and apt to split. It takes about six rollings at least.

Cook the borage leaves in a little water until wilted and the stems soft. Borage leaves MUST be cooked – when you pick them you’ll know why, because they’re very prickly when raw. The flowers can be added raw to salads and drinks, though.

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Put the walnuts in a food processor and whizz until finely chopped. Add the cooked borage leaves, olive oil, salt and pepper and whizz again until you have a fairly fine, green purée.

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Some pasta machines have ravioli makers attached. Mine doesn’t, but I have a useful cutter that makes rounds about 3 cm across and closes them when the filling has been added to make half-moons. Or you can make squares, triangles of half-moons by hand.

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Once you have made and filled each shape, brush half of the edge with water so that the two edges close and stick together.

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When the ravioli are all ready, bring a large pan of salted water to the boil, add the ravioli and cook for 6 to 7 minutes. Drain and serve with olive oil and shaved parmesan cheese. You can add chopped parsley and garlic too.

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We ate them for lunch today and were very pleased with the result. Apart from the delicious flavours of borage and walnut, fresh pasta always tastes so much better than dried so it definitely seemed worth the work!

12 thoughts on “Borage and walnut ravioli

  1. Absolutely delightful: actually have one of these cutters [pretty widely available in kitchen stores in Oz] – the problem will be to find borage . . . probably am just ignorant!

  2. What a great post! I’m not at all familiar with borage and using it to make ravioli fascinates me. Love that you served them with a simple dressing of olive oil and cheese. Yum!

  3. Ooh I’ve been waiting for this one. The green is so vibrant! Fingers crossed the borage is still fresh and luscious when we get back in a couple of weeks – I bought a square ravioli cutter the other day and am looking forward to trying it out!

  4. Wow, I’ve got this stuff all over my back yard! The local children suck on the flowers and call them “chupetines”, meaning tiny pacifiers, but I had no idea the leaves were edible, too. One question: does it matter if the leaves are young? or can they still be eaten as the plant gets older?

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