Ravioli Stuffed With Borage And Fish In Guazzetto Of Clams

1. 1

   Prepare the dough For the dough mix the eggs, egg yolks and flour with a mixer and knead for ten minutes; Cover dough with plastic wrap and and allow to rest for 60 minutes.

2. 2

   Prepare the stuffing Clean and boil for a minute the borage leaves; chop finely and stir in the chopped with ricotta. Meanwhile, cut the fish into little cubes. Add the fish and mix well.

3. 3

   Ravioli Roll out the dough, and cut 12 circles of about 9/10 cm in diameter. Put in the center of the dough the stuffing and covering up with another circle of dough. Press right sides. Refine the edges with the pastry cutter.

4. 4

   Open the clams in a pan with extra virgin olive oil, a clove of crushed garlic and white wine. Once open, strain the sauce, and put it all in a pan with the chopped parsley and a few leaves of basil. Cook 5 minutes the ravioli in salted water and drain directly into the pan with the clam sauce. Cook one minute the ravioli and serve in a deep dish with the sauce and a little extra virgin olive oil.

* Per serving · 4 servings · Values may vary.