Storage tips
Keep fresh borage refrigerated for a few days. For longer storage, cook, chop and freeze it.
Available packaging
30 g small pack; custom weights on request.
Discover borage
A Mediterranean plant found across Europe, borage has a cucumber-like flavour and is closely associated with Ligurian filled pasta.
Borage and ricotta ravioli
For the dough: 140 g plain flour, 60 g durum wheat flour, 2 eggs, 1 tablespoon extra virgin olive oil and salt. For the filling: 700 g borage, 250 g cow’s milk ricotta, 120 g pecorino, 20 g pine nuts, 1 shallot, Parmigiano Reggiano, parsley, nutmeg and olive oil. Knead the dough and rest for 30 minutes. Cook the borage with oil, shallot, salt and parsley for about 15 minutes; drain, chop and combine with ricotta, cheese and seasoning. Roll the dough thinly, cut into 5 cm squares, fill and seal. Cook the ravioli in salted water and serve with a sauce made from the reserved cooking juices, pine nuts and cheese.
In the kitchen
Use borage cooked: steamed, sautéed, in soups or as a filling for pasta. Its distinctive flavour is especially at home in traditional Ligurian dishes.
Growing and practical tips
Borage can grow in pots or garden beds and reach around 80 cm. Its dark green, oval leaves have a rough surface and can measure 10–15 cm.