Today, borages…
Does it happen you too to see something and associate it to food? Well, in Coppi Rossi land it happens quite often.
As an example, today I was looking at our borages (Borago officinalis) and I suddenly felt like doing some ravioli. That’s the way we do them:
We take 8 hg (1lb 11oz) borages (burà xi in our dialect), 4 hg flour, 3 eggs, parmigiano finely grated (a lot of), 4 spoon oil (olive oil, obviously), water (a bit), salt and pepper.
We begin boiling borages some minutes, then putting them on a canvas to dry, with a weight on top. The day after I prepare the pasta dough mixing water, flour and one egg.
I knead some minutes, then split the dough and roll out using the 
rolling pin, so to obtain two thin sheets.
Then I chop the borages and gather them in a soup plate, as I have to add two eggs, a generous handful of grated parmigiano, salt, oil, pepper and nutmeg. I mix the stuffing until it’s compact enough.PLEASE, ATTENTION! Who’s got husbands and/or kids not fully appreciating the value of a low sodium diet, TASTE THE STUFFINGand estimate if it’s salty enough. Yeah, that’s what I forget every time.
Now I pick up a pasta sheet, put the stuffing on it a tea spoon at a time, spacing them 1 cm (less than half an inch). Then I cover with the second pasta sheet, modeling ravioli using my fingers. Finally, I cut them. I let them rest for a couple of hours, then I cook them and mix with a meat sauce and grated parmigiano.
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