Borage and Cobnut Ravioli
When you think about borage you think bright, vibrant blue spiked flowers, with a slightly fuzzy surround and cucumber-y flavour, often served in gin and tonics. It’s not often you see or hear of recipes which utilise the leaves.
On a recent trip back to Italy for a friends wedding our eyes were opened and bellies well and truly stretched. Ravioli stuffed with borage leaf. Tossed in hot foaming butter, flecks of sage and scattered with toasted almonds. What a way to utilise something that usually just wilts back into the ground.
So feeling inspired, we were back in the kitchen and itching to experiment with this wonderful new green. Luckily for us borage grows out of every crack and crevice near us (do make sure to use gloves when picking the leaves as the spiny hairs can irritate the skin!).
We hope you enjoy it as much as we did – best served with a super chilled glass of white wine, outside hiding beneath the shade away from the beating sunshine.