Ravioli alla Borragine con Parmigiano 36 Mesi

# Ravioli alla Borragine con Parmigiano 36 Mesi

Ravioli alla Borragine con Parmigiano 36 Mesi is a traditional Italian pasta dish originating from the Emilia-Romagna region, particularly associated with the Romagna area. The dish represents a refined interpretation of classic regional cuisine, combining delicate greens with aged cheese to create a harmonious balance of flavors.

## Key Ingredients and Preparation

The dish features handmade ravioli filled with borage (borragine), a tender leafy green with a subtle cucumber-like flavor traditionally used in Romagnol cooking. The filling is typically combined with ricotta or other soft cheeses to create a creamy interior. The defining characteristic is the use of Parmigiano-Reggiano aged for 36 months, which provides a complex, crystalline texture and concentrated umami depth that distinguishes this version from preparations using younger cheese. The pasta is traditionally served simply, often with melted butter and additional shavings of the aged Parmigiano, allowing the quality of ingredients to shine.

## Regional Significance

This preparation exemplifies Romagna's culinary philosophy of elevating humble ingredients through technique and time. The 36-month aging specification reflects the region's commitment to artisanal production standards and ingredient quality.

## Notable Preparation

La Sangiovesa in Santarcangelo di Romagna has earned recognition for its rendition of this dish, as documented in *Qui si Taffia*, demonstrating the continued vitality of this traditional preparation in contemporary Romagnol gastronomy.