Fresh Borage Ravioli

For the pasta, whisk together eggs, oil, and vinegar in a small bowl. Place flour in a large mixing bowl or food processor. Gradually work egg mixture into flour, then turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Form dough into a ball, wrap in plastic, and refrigerate for 1 hour.

For the filling, heat oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until they begin to soften, about 7 minutes.

Add borage, garlic, basil, sage, parsley, and thyme and season with salt and pepper, then cook, stirring frequently, until greens wilt, about 5 minutes. Drain and allow to cool.

Place borage mixture in a clean dish towel and squeeze dry. Transfer to a large bowl. Mix in cheese and adjust seasoning with salt and pepper.

Divide dough into 4 parts. Using a pasta machine, roll out dough as thin as possible, then transfer to a lightly floured surface. Cut out about 60 rounds using a 2-inch cutter.

To assemble ravioli, spoon about 1 teaspoon of filling into center of a dough round, brush edge with water, then top with another round, pinching to seal. Repeat process, using up all pasta rounds and filling.

For the sauce, bring stock and demi-glace to a simmer in a medium saucepan over medium heat. Reduce by three-quarters, 20-30 minutes, then whisk in butter.

Meanwhile, cook ravioli in batches in a large pot of boiling salted water until they rise to the surface, 3-4 minutes. Drain and divide between small plates. Top with sauce and garnish with julienne sage.