A walk along the scenic Giglio.
A booty of herbs and flowers.
This is one of the recipes that came out of it.
Borage leaves, two sprigs (no more) of wild fennel, about fifteen sprigs of salvastrella, also known as walnut grass.
The borage leaves must be chosen and detached from the stem; the hardest twigs of fennel must be removed; the leaves of the salvastrella must be removed. Everything must be washed thoroughly. I put a pot of water to boil and in the meantime I make the pasta.
White flour, water, salt, a little grated lemon peel. I make the fountain, water in the center; I first beat with a fork then knead with my hands until the mixture is smooth and elastic. I let him rest. I boil a medium potato in a saucepan.
Meanwhile, the water for the herbs is boiling. I put the coarse salt and add the herbs.
The “greens” cook for 6-7 minutes. Then they are drained, squeezed and chopped,
Here are the ingredients of the filling:
1 egg yolk
1 tbs of grated Pecorino Toscano
the mashed boiled potato
the herbs
salt and pepper
At this point the dough is relaxed and I begin to roll it out with the machine. After the first step, I apply some borage flowers, then I cover with another layer of pasta and I start to roll again with the machine, until the last step, making it very thin.
Place a square about 12 x 12 cm ( 5 inches) on a baking sheet lined with parchment paper. I place a large ball of filling in the center and obliquely cover it with another square.
I thinly slice a wild garlic and wilt it in butter.
I distribute the “garlic” butter on the ravioli.
I bake at 180 ° C – 350 F for 10 – 12 minutes. Here is the result.
Tasting it seems to be still under the sun on the grass.
Marcella Ansaldo ©