Ravioli with Borage and Shrimp Ragù

Start with the bisque: in a steel pan, brown prawn heads and shells with oil, blend with the Pigato wine and add chopped celery, carrot and onion, tomato concentrate and peppercorns, pour water, add salt and let it simmer until the liquid is reduced by half. Once ready, sieve bisque through a fine-mesh colander and set aside.

In a pan with oil, gently brown shallot and slightly crushed clove of garlic, add tomato wedges, sprinkle with a little bisque and cook for a few minutes. Add clean and chopped prawn tails to sauce, add salt and pepper and flavour sauce with aromatic herbs.

Cook Ravioli alla borragine in plenty of boiling salted water, drain and immediately transfer them to the pan, increase heat, add a little more bisque and, if necessary, season with salt and pepper. Place Ravioli alla borragine on the serving plate and garnish with a few leaves of Genovese basil and a drizzle of extra virgin olive oil, and serve.

Chef Finzia chiappori regional union of liguria chefs.