Ravioli di borragine ricotta e limone
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 •