Borage

durum wheat flour (270 grams) • semolina flour (30 grams) • eggs • ricotta cheese (200 grams) • borage leaves • small bunch fennel fronds • butter • Borage flowers • Dried tomato flakes

for the ravioli • all-purpose flour (about 300 grams) • eggs • borage (about 600 grams) • baking soda for washing • onion • drained sheep’s milk ricotta (about 200 grams) • grated Parmesan cheese • zest of 1 lemon, grated • olive oil, salt, pepper, nutmeg • for the spring onion sauce • large spring onions •

square spaghetti • borage leaves • heaping tablespoon ricotta cheese • level tablespoon pecorino cheese • blanched almonds • garlic • extra virgin olive oil • Salt, to taste

Borage and wild radish greens (or any wild greens you can find) • large potatoes • Olive oil • Salt • Pecorino cheese, to taste • small chili pepper • garlic clove

veal or beef • borage or spinach if you don't have borage • Olive oil, • Water, • Barbera wine • Egg pasta dough • all-purpose flour (about 500 grams) • Olive oil, • eggs • Water,