Borage Ravioli

Method

1. Roughly chop the borage and stew it in a pan with a little oil, shallot, and salt. Add basil and cook covered for about 10 minutes.
2. Finely chop the prosciutto crudo and grate the Grana Padano.
3. Roll out the pasta thinly.
4. Squeeze the cooked borage well, reserving its cooking water for the sauce. Let the water reduce in a small pot.
5. Add ricotta to the chopped prosciutto, grated Grana Padano, salt, pepper, and nutmeg. Mix well.
6. Using a fluted cutter, cut the fresh pasta into small squares.
7. Place a spoonful of filling in the center of each square and fold to form triangles.
8. To make the sauce: in the reduced borage water, add basil, pine nuts, and grated Grana Padano.
9. Cook the ravioli in boiling salted water until al dente.
10. Melt some butter in a pan. Drain the ravioli and toss them in the butter.
11. Add the borage sauce to the pan and let it thicken, stirring gently.
12. Plate the ravioli, spoon the sauce on top, and garnish with fresh basil leaves and toasted pine nuts.