Clean the borage, keeping only the leaves and tender shoots. Soak it in cold water with the baking soda for about 30 minutes. Boil the borage in a pot of salted water for about 10 minutes. Drain and transfer to a bowl of ice water to keep the color, then squeeze out all the water. In a skillet, heat 1 tablespoon of olive oil and sauté the chopped onion. Add the roughly chopped borage and cook for a few minutes to let the flavors blend.

For the filling, mix the drained ricotta with the borage, add the grated Parmesan, lemon zest, and season with salt and pepper. Keep the mixture in the fridge until ready to use.

Take the dough from the fridge and cut off a portion (keep the rest covered). Roll it out by hand or with a pasta machine to your desired thickness (I use setting 8). Lightly flour half the sheet and lay it over a ravioli mold. Using a teaspoon, fill the indentations with the filling, then cover with the other half of the dough, pressing down with your hands.

For the sauce, clean the spring onions and slice them thinly, including the green parts. Sauté them in a skillet with the melted butter, then add the milk and cook for 10 minutes. Stir in the cornstarch and cook for a few more minutes until thickened. Blend the mixture with the basil and a few drops of lemon juice.