Pansoti con Salsa di Noci
Plump Ligurian pasta parcels stuffed with wild greens and fresh curd cheese, coated in a velvety, fragrant walnut sauce.
- Prep
- 60 min
- Cook
- 15 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •Rolling pin or pasta machine
- •Large saucepan
- •Food processor or mortar
- •Spider strainer
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 27 g
- carbs
- 64 g
- fibre
- 5 g
- protein
- 22 g
- calories
- 580 kcal
Instructions
- 1
Knead the flour with one egg, white wine, a pinch of salt, and warm water until smooth and elastic.
- 2
Wrap the dough tightly in cling film and rest at room temperature for thirty minutes.
- 3
Wilt the mixed greens in boiling salted water for three minutes until tender, then plunge into cold water.
- 4
Squeeze the greens thoroughly in a clean tea towel to remove all liquid, then chop very finely.
- 5
Mix the chopped greens with prescinseua, one egg, marjoram, 40g Parmigiano Reggiano, and salt until evenly combined.
- 6
Soak the bread in milk, then blend with walnuts, garlic, olive oil, and 30g Parmigiano into a creamy sauce.
- 7
Roll the pasta dough thinly, cut into eight-centimetre squares, and spoon a walnut-sized dollop of filling onto each.
- 8
Fold the squares diagonally into plump triangles, pressing firmly along the edges to seal completely without air pockets.
- 9
Cook the pansoti in a large pot of gently boiling salted water for four to five minutes until tender.
- 10
Loosen the walnut sauce with a ladleful of starchy pasta water in a warm serving bowl.
- 11
Lift the pansoti with a spider strainer directly into the bowl and toss gently to coat thoroughly.
Chef's tips
Squeezing all moisture from the cooked greens prevents soggy pasta bottoms that tear during boiling. If fresh prescinseua is unavailable, blend whole ricotta with a spoonful of plain natural yoghurt to mirror its signature gentle acidity.
Ingredient substitutions
- prescinseua → two parts fresh whole-milk ricotta mixed with one part plain yoghurt
- preboggion wild greens → equal parts Swiss chard, chicory, borage, and baby spinach
Storage
Assemble and freeze uncooked pansoti on a dusted tray, then store in bags for up to one month.
Reheating
Cook frozen pansoti directly in boiling salted water without thawing, adding an extra minute to the cooking time.
Common mistakes to avoid
- •Leaving excess water in the cooked greens, which causes the pasta parcels to burst.
- •Overheating the walnut sauce in a frying pan, which splits the delicate nut oils.
Serving suggestions
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