Borage Ravioli with squacquerone hot cream
ingredients for 4 people
For the dough
250 g of flour for pasta sheet
140 g of fresh eggs
For the filling
200 g of borage
1 poached clove garlic
1/2 cl of extra virgin olive oil
140 g of squacquerone cream
20 of extra virgin olive oil
salt and pepper
Knead the dough and cover tit with a plastic wrap, then cook high fire the borage in a pan with oil and garlic. Add salt and pepper, then chop everything with a knife eliminating the garlic.
roll out the dough and make ravioli. Cook them in salty water and put them in the pan with olive oil.
Cook the squacquerone cream in a bain-marie or in a microwave, whip till you obtain a smooth and homogeneous cream. Lay the cream on the bottom of hot plates and superimpose the ravioli.
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