Ravioli di Borragine

Begin by preparing the fresh borage. Wash the fresh borage thoroughly, removing any tough stems. Bring a large pot of salted water to a rolling boil, then blanch the fresh borage for 2-3 minutes until tender. Drain the borage immediately and plunge it into ice water to stop the cooking. Squeeze out as much excess water as possible from the borage, then finely chop it.

In a mixing bowl, combine the chopped borage with the ricotta, Parmigiano-Reggiano (80g for the filling), finely chopped fresh marjoram, freshly grated nutmeg, egg yolk, 2 grams of salt, and freshly ground black pepper. Mix until all ingredients are well incorporated and the filling is uniform. Cover and refrigerate the filling while you prepare the pasta dough.

To make the pasta dough, on a clean work surface or in a large bowl, combine the "00" flour and semolina flour. Create a well in the center. Crack the eggs into the well, add the extra-virgin olive oil and 1 gram of salt. Using a fork, gently whisk the eggs, gradually incorporating the flour from the sides until a shaggy dough forms. If the dough is too dry, add a small amount of water (10g) gradually, until it comes together.