• To make the pasta place the flour
directly onto the surface and make
a well in the centre. Add the eggs,
olive oil and salt and beat the
mixture slowly encorporating the
flour from the sides. Knead the
dough until smooth.
• Wrap in cling film and place in the
fridge for 30 mins. To make the
filling place the borage leaves in a
pan with some butter and olive oil
and allow to wilt and allow to cool.
Mix in the fresh gbejniet and grate
the dried gbejniet into the mixture.
Add a handful of borage flowers
and season with salt and pepper.
• Add the chopped parsley and set
aside until ready to use.
• Roll out the dough, using a pasta
machine if you have one. Place
teaspoons of filling approx. 1 inch
apart. Moisten the sides with water
and fold the pasta over the filling
and press down to seal. Cut into
individual ravioli and place on a
floured tray until ready to cook.
(You can freeze the ravioli at this
stage.)
• To make the sauce, melt the butter
in a pan and add the garlic, saffron,
salt and pepper. When ready to
serve place the ravioli in boiling
water and cook for a couple of
minutes until the ravioli come to
the top of the boiling water. Place
in the pan with the sauce and toss.
• Serve with a handful of borage
flowers.
12
gozotoday | FRIDAY • 16 OCTOBER 2026
FOOD
• Pasta
• 300g flour
• 3 eggs
• 1 tsp salt
• 1 tbsp olive oil
Filling
• 6 fresh gbejniet
• Handful borage leaves
• Handful borage flowers
• Salt and pepper
• Sauce
• 1 tbsp butter
• Olive oil
• 1 clove garlic
• Salt and pepper
• A few strands saffron
INGREDIENTS
Ravioli stuffed with gbejniet in saffron butter
METHOD
