Pansotti

Method

Make a mound of flour, create a well, add eggs and salt, then work into a smooth dough and rest for 30 minutes. Finely chop borage leaves with garlic, walnuts, and pine nuts, then mix with ricotta, grated Pecorino, nutmeg and pepper. Roll pasta dough thin, cut into 10cm squares and fill each with a teaspoon of mixture, folding into triangles then bringing opposite corners together. Boil pansotti in salted water until they float and cook for another 2 minutes. For the sauce, melt butter with white wine and water, add chopped basil and remaining Pecorino. Drain pansotti gently and toss with the walnut-butter sauce.