Fresh Borage Ravioli
Borage is a mild Mediterranean herb with a faint cucumber flavor, particularly popular along the Ligurian coast of Italy. Though it can be found in some specialty markets and is easy to grow, it remains something of a rarity in America. Dandelion leaves, Swiss chard, even spinach may be substituted for this dish.
FOR THE PASTA:
4 eggs, lightly beaten
2 tbsp. extra-virgin olive oil
2 tbsp. white vinegar
4 cups flour
FOR THE FILLING:
4 tbsp. extra-virgin olive oil
2 small yellow onions, peeled and finely chopped
1 1/2 lbs. borage, cleaned and chopped
6 cloves garlic, peeled and minced
1 tbsp. finely chopped fresh basil
1 tbsp. finely chopped fresh sage
1/2 cup finely chopped fresh parsely
2 tbsp. finely chopped fresh thyme
Salt and freshly ground black pepper
2 oz. mild goat's-milk cheese such as montrachet
1. For the pasta, whisk together eggs, oil, and vinegar in a small bowl. Place flour in a large mixing bowl or food processor. Gradually work egg mixture into flour, then turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Form dough into a ball, wrap in plastic, and refrigerate for 1 hour.
2. For the filling, heat oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until they begin to soften, about 7 minutes. Add borage, garlic, basil, sage, parsley, and thyme and season with salt and pepper, then cook, stirring frequently, until greens wilt, about 5 minutes. Drain and allow to cool. Place borage mixture in a clean dish towel and squeeze dry. Transfer to a large bowl. Mix in cheese and adjust seasoning with salt and pepper.
3. Divide dough into 4 parts. Using a pasta machine, roll out dough as thin as possible, then transfer to a lightly floured surface. Cut out about 60 rounds using a 2'' cutter. To assemble ravioli, spoon about 1 tsp. of filling into center of a dough round, brush edge with water, then top with another round, pinching to seal. Repeat process, using up all pasta rounds and filling.
4. For the sauce, bring stock and demi-glace to a simmer in a medium saucepan over medium heat. Reduce by three-quarters, 20–30 minutes, then whisk in butter. Meanwhile, cook ravioli in batches in a large pot of boiling salted water until they rise to the surface, 3–4 minutes. Drain and divide between 4 small plates. Top with sauce and garnish with julienned sage.