1.0Delicious Recipeshttps://www.gzrecipes.com/enatavolaconteahttps://www.gzrecipes.com/en/author/atavolacontea/rich600338<blockquote class="wp-embedded-content" data-secret="6HpqnrEOf2"><a href="https://www.gzrecipes.com/en/atavolacontea/borage-ravioli-with-sausage-ragu/">Borage Ravioli with Sausage Ragù</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/atavolacontea/borage-ravioli-with-sausage-ragu/embed/#?secret=6HpqnrEOf2" width="600" height="338" title="“Borage Ravioli with Sausage Ragù” — Delicious Recipes" data-secret="6HpqnrEOf2" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2026/04/RAVIOLI-OF-BORAGE-WITH-SAUSAGE-RAGU-7-69d2773ce19db7-94444246.jpg700465Do you know borage? It’s an herbaceous plant that grows wild with beautiful blue flowers and is widely used in cooking. In my region, Liguria, it’s traditionally used to make ravioli, also called “di magro” because their filling contains no meat. They’re tasty and delicate at the same time and pair well with any sauce. Today I won’t stick to the tradition that would serve them simply with a little butter and a sprinkling of Parmesan… too light! At home we love stronger flavors, so what could be better than a savory sausage ragù? It’s very simple and in a few minutes you’ll have a dish fit for real chefs!