April 14

Borage Borago officinalis dedicated to St. Lidwina is today's flower. It's an annual herb with blue flowers, growing 1-3' in high in sun or shade with a cucumber type flavor. You can use the leaves in salads or cook them like other greens. It's also marketed in oil form. Use the flowers as garnish and for arrangements.




Fresh Borage Ravioli
CDKitchen http://www.cdkitchen.com
Serves/Makes: 4 | Difficulty Level: 4 | Ready In: 2-5 hrs

Ingredients:
***PASTA***
4 eggs -- lightly beaten
2 tablespoons extra-virgin olive oil
2 tablespoons white vinegar
4 cups flour

***FILLING***
4 tablespoons extra-virgin olive oil
2 small yellow onions -- peeled and finely chopped
1 1/2 pound borage -- cleaned and chopped
6 cloves garlic -- peeled and minced
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh sage
1/2 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh thyme
salt and freshly ground black pepper
2 ounces mild goat's-milk cheese such as montrachet

***SAUCE***
2 cups chicken stock
2 teaspoons demi glace
3 tablespoons butter
4 fresh sage leaves -- julienned

Directions:
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.

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.

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-inch cutter.

To assemble ravioli, spoon about 1 teaspoon 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 small plates. Top with sauce and garnish with julienned sage.

Recipe Location: http://www.cdkitchen.com/recipes/recs/50/Fresh-Borage-Ravioli79409.shtml
Recipe ID: 50193
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