Piedmont style Plin ravioli filled with borage and hazelnuts - DELIKAKTUS

Name: Piedmont style Plin ravioli filled with borage and hazelnuts - DELIKAKTUS
Ingredients: 100 g durum wheat flour (hard wheat for pasta) and some more for rolling the pasta later on; 50 g water; 10 g extra virgin olive oil 100%; a pinch of salt; a pinch of turmeric powder (just for the color); 2 L water for boiling the borage and the pasta; 100 g borage (stems,leaves and flowers) or another leaffy plant such as wild poppy or fennel leaves or simply spinach; 1 small onion, chopped; 3 clove of garlic; 20 g extra virgin olive oil 100%; 20 g hazelnut; a pinch of nutmeg

delikaktus.com

Experience the unique Piedmont style Plin ravioli filled with borage and hazelnuts, made with local, vegan ingredients. Perfect for vegans and pasta lovers alike!

View Original

Share this recipe:

Ingredients

100 g durum wheat flour (hard wheat for pasta) and some more for rolling the pasta later on
50 g water
10 g extra virgin olive oil 100%
a pinch of salt
a pinch of turmeric powder (just for the color)
2 L water for boiling the borage and the pasta
100 g borage (stems,leaves and flowers) or another leaffy plant such as wild poppy or fennel leaves or simply spinach
1 small onion, chopped
3 clove of garlic
20 g extra virgin olive oil 100%
20 g hazelnut
a pinch of nutmeg