Borage Ravioli with Brown Butter Sauce
Borage Ravioli with Brown Butter Sauce is a delicate Italian pasta dish featuring fresh borage leaves, often paired with ricotta or other soft cheeses, encased in handmade pasta dough. It is typically finished with a nutty, aromatic brown butter sauce, often accented with sage or lemon. This dish originates from Italian culinary traditions, particularly in regions where borage is a common garden herb.
🍽️ Nutrition at a glance
This dish is moderately high in carbohydrates from the pasta and fat from the butter and cheese, with a moderate amount of protein from the filling. It provides key nutrients like calcium, iron, and vitamin K, with a rough calorie range of 400-600 kcal per serving.
Nutrition breakdown
| Calories | 520 kcal |
| Protein | 18 g |
| Carbs | 55 g |
| Fat | 26 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Calcium | 220 mg |
| Iron | 3.5 mg |
| Vitamin K | 45 mcg |
| Potassium | 350 mg |
| Vitamin A | 280 IU |
| Vitamin C | 8 mg |
| Magnesium | 45 mg |
| Phosphorus | 210 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Borage, known for its cucumber-like flavor, has been used in European cuisine for centuries and is traditionally associated with courage and vitality. Nutritionally, borage is rich in gamma-linolenic acid (GLA), an omega-6 fatty acid with anti-inflammatory properties.
