Borage & pea
ravioli
* 4 medium eggs
* 360g '00' pasta
flour
Knead together,
cling film & refridgerate 1 hour
* Borage flowers
* 1 cup peas,
lightly boiled
* 1 egg yolk
* Salt & pepper
* Olive oil
Roll out the pasta
into long strips, press in the borage flowers, fold in half, roll out
1 more time.
Blitz the pea, egg
yolk & seasoning together & put teaspoon amounts along the
pasta sheet.
Cover with another
sheet, press down around the edges & cut into squares or circles
Boil in salted
water for 3 minutes.
Serve drizzled with
olive oil & some more flowers
There was a revival
of folk music & flowers that seemed to take hold of the city that
year.
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