Borage and Ricotta Dumplings in Mushroom Broth | James Beard Foundation

Ingredients

• 1/2 cup minced shallots
• 1/4 cup extra virgin olive oil, plus more as needed
• Kosher salt
• 2 pounds borage leaves, washed, dried, and coarsely chopped
• 3 1/2 pounds fresh ricotta cheese, homemade or store-bought (see Note)
• 1 1/2 cups finely grated Parmigiano-Reggiano cheese
• 1 cup “00” flour
• 15 twists freshly ground black pepper
• 10 grates nutmeg
• 1 large whole egg
• 1 large egg yolk
• Extra virgin olive oil
• Borage flowers, to garnish