For 4 people<\/strong> (about 50 raviolis)<\/p>\n Prepare the dough. Mix the flour, the eggs, the olive oil, the salt and the cold water. Knead until homogeneous and form a ball. Wrap in cling film and set aside for at least one hour in the fridge.<\/p>\n Prepare the filling. Mix the gorgonzola-mascarpone and the ricotta with a fork. Season with salt and pepper. Add the baby spinach leaves finely chopped. Finally, add half of the coarsely crushed nuts mixed with a tsp of honey and a tsp of olive oil. Mix well and set aside in the fridge.<\/p>\n Laminate the dough and cut out circles. Drop a knob of filling in the center and close the ravioli. Use a floured dumpling cutter to keep it simple. Place the ravioli on a clean floured towel.<\/p>\n Prepare the sauce. In a pan, heat the white Port with the stock cube. Bring to a boil and allow to reduce for a few minutes. Add the cream, and bring to a second boil. Remove from heat.<\/p>\n In the meantime, boil the ravioli for about 4 minutes.<\/p>\n Serve the ravioli topped with the sauce; sprinkle with the rest of crushed nuts, with finely chopped chives and chervil, and borage flowers.<\/p>\n<\/div>\n<\/div>\n\n
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