Make the dough: Mix the flours and eggs together and knead until you have a smooth ball of dough. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.

Wash the leaves and flowers thoroughly. Finely chop the borage and fennel fronds, then mix them into the ricotta. If needed, add a splash of cream to soften the mixture.

Using a rolling pin or pasta machine, roll out the dough into thin sheets. Cut out circles from the dough.

Place a teaspoon of filling onto each circle, fold in half, and seal the edges well.

Cook the ravioli in plenty of salted boiling water.

Meanwhile, melt the butter over low heat. When it turns golden brown, add a few borage flowers and let them infuse.

Toss the cooked ravioli in the pan with the brown butter, then plate and garnish with dried tomato flakes and a few fresh borage flowers.