Pansotti

Pansotti are a type of stuffed pasta typical of Liguria, in Italy. They are similar to ravioli but usually contain a filling of vegetables and aromatic herbs and are served with a walnut sauce, called “salsa di noci.” Here is the recipe to prepare pansotti with their traditional sauce.

Ingredients for Pansotti:

For the pasta:

• 300 g of soft wheat flour
• 3 eggs

For the filling:

• 300 g of Swiss chard (or spinach)
• 100 g of ricotta cheese
• 1 egg
• 50 g of grated Parmesan cheese
• A pinch of nutmeg
• Salt and pepper to taste

For the walnut sauce:

• 100 g of shelled walnuts
• 1 clove of garlic
• 200 ml of fresh cream or milk
• 30 g of grated Parmesan cheese
• Salt to taste
• Stale bread (soaked in milk and squeezed out, if necessary for consistency)

Preparation

For the pasta:

1. Pour the flour into a mound on a work surface and crack the eggs in the center. Begin kneading until you obtain a smooth and elastic dough.
2. Wrap the dough in cling film and let it rest for at least 30 minutes.

For the filling:

1. Clean and cook the Swiss chard or spinach in salted water, then squeeze it well and chop it finely.
2. In a bowl, mix the chopped greens with ricotta, egg, Parmesan, a pinch of nutmeg, salt, and pepper to obtain a homogeneous mixture.

Preparation of the pansotti:

1. Roll out the dough with a rolling pin or a pasta machine to get thin sheets.
2. On each sheet, place small amounts of filling spaced evenly.
3. Cover with another sheet of pasta and cut the pansotti with a wheel cutter or a pasta cutter, sealing the edges well.

For the walnut sauce:

1. Put the walnuts, garlic, Parmesan, salt, and stale bread into a food processor and grind finely.
2. Transfer the mixture to a bowl and gradually add the cream (or milk), mixing until you reach a creamy consistency.

Cooking and serving:

1. Cook the pansotti in plenty of salted water until they float to the surface, indicating they are ready.
2. Gently drain the pansotti and serve them with the walnut sauce poured on top.

Curiosity

Pansotti are traditionally prepared during Lent, when the church forbade the consumption of meat. Their vegetarian filling is a delicious choice that respects this tradition.