Recipes

Fresh Borage Ravioli

March 14, 2002

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.

Borage, a mild Mediterranean herb with a faint cucumber flavor, makes for a fresh pasta. Dandelion greens or beet greens make a fine substitute.

Yield: serves 4

For the Pasta and Filling

4 eggs, lightly beaten
6 Tbsp. extra-virgin olive oil
2 Tbsp. white vinegar
4 cups flour, plus more
2 small yellow onions, peeled and finely chopped
1 ¹⁄₂ lb. 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 parsley
2 Tbsp. finely chopped fresh thyme
Salt and freshly ground black pepper
2 oz. mild goat cheese, such as Montrachet

For the Sauce

2 cups Chicken Stock
2 tsp. Demi-Glace
3 Tbsp. butter
4 fresh sage leaves, julienned

Instructions

For the pasta, whisk together eggs, 2 tbsp. 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.
For the filling, heat 4 tbsp. 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.
Divide dough into four parts. Using a pasta machine, roll out dough as thinly 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.
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 four small plates. Top with sauce and garnish with julienned sage.