Mother Earth Living

Here and There: Borage Ravioli

By Kris Wetherbee
August/September 2003
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Serves 10
This borage ravioli recipe is a classic at Restaurant 301 in the Carter House.


  • 2 pounds young borage leaves, cleaned
  • 2 shallots, minced
  • 1 garlic clove, minced
  • 4 ounces goat cheese, crumbled
  • 4 ounces Parmigiano-Reggiano cheese, grated
  • 1 egg
  • Salt and nutmeg, to taste


  • 3 cups flour
  • 6 egg yolks
  • 1 egg
  • 2 tablespoons olive oil
  • Dash of salt
  1. Blanch the borage leaves in boiling water, then quickly cool in ice water. Remove from water and drain, squeezing excess water out of the borage. Finely chop borage leaves and combine with shallots, garlic, cheeses and egg. Mix well. Add salt and a touch of nutmeg to taste.
  2. Combine all the pasta ingredients in a food processor. Pulse until dough becomes smooth and starts to form a ball. Turn out dough on a pastry board and knead for 10 minutes. Wrap the dough in plastic wrap and let rest in the refrigerator for 30 minutes.
  3. Divide the dough into two long strips of equal size. Roll out the first chunk of dough until you can read a newspaper headline through it. Evenly place small 1- to 2-ounce mounds of the filling, about 1 inch apart, over the dough.
  4. Roll out remaining dough to the same shape and thickness as the first. Gently place the second sheet of dough over the first. With the flat side of the thumb, press the two sheets of dough together between the filling mounds. Cut individual ravioli using a fluted pastry wheel.
  5. Bring salted water to a boil in a large pot. Place ravioli in boiling water and cook for 5 to 7 minutes or until the inside is thoroughly cooked. Strain cooked ravioli and toss with butter and fresh thyme or a fresh tomato-basil sauce.

Kris Wetherbee is a freelance writer and frequent contributor to The Herb Companion. She lives in the hills of western Oregon with her husband, photographer Rick Wetherbee.

Click here for the original article, Here and There: Garden Dining at the Carter House.

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