For the pasta: mix the 2 types of flour with the egg, a spoonful of olive oil and a pinch of salt, working until you have a smooth, homogeneous ball of dough, which you will then leave to rest for 30 minutes. In the meanwhile prepare the filling: if you have found fresh borage, clean it, wash it thoroughly and blanch it in a little salted water. Then strain it and squeeze it well, to get rid of any excess water. Now chop it finely with a knife, transfer it into a bowl and add the ricotta (pressed through a sieve), egg, grated Parmigiano and some freshly grated nutmeg. Mix all the ingredients together and add salt and pepper to taste. Take the past dough and, using a rolling pin, roll it out into a thin sheet on a floured work surface. Cut it into 15 cm squares and place a spoonful of the filling in the centre of each one. Fold each square over diagonally to form a triangle, then press with your fingers along the edges to seal them together, without squashing the centre. Carefully bring the 2 ends of the longer side together, overlap them and press them together to give the cappellacci their typical shape (which is the same as their better known but smaller cousins, tortellini). When you have made all the cappellacci, cook them in plenty of boiling, salted water; it will only take a few minutes, around 4 or 5, because it’s best to strain them when “al dente” so you can toss them in the pan with the sauce. 

You can dress them with all kinds of sauces, from the classic butter and sage, to meat ragu, to a tomato pasta sauce or a porcini mushroom sauce.