Pansotti with walnut sauce
A delicious fresh pasta recipe that encloses the best of the Ligurian ingredients altogether.
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Servings: 6 people
Calories: 475kcal
Ingredients
Pasta
- 400 gr Wheat flour
- 2 eggs
- 1 glass of white wine
- water as needed
- pinch salt
The stuffing
- 500 g preboggion
- 250 g prescinseua cheese or ricotta cheese
- 40 g Parmigiano Reggiano cheese
- 1 egg
- marjoram a few sticks
- nutmeg to taste
- Salt to taste
Instructions
Preparing the pasta
- Place the flour on a pastry board and form a well.
- Add the eggs, a pinch of salt and the wine.
- With a fork, start working the liquid ingredients, slowly incorporating the flour that surrounds them.
- Continue to knead with your hands until the dough is smooth and the ingredients are evenly mixed., If necessary add a small amount of water.
- Shape the mixture into a ball, cover it with a bowl or plastic wrap and let it rest at room temperature for at least half an hour.
Preparing the filling
- Clean and wash all the herbs.
- Boil them in salted water.
- Drain and squeeze them well in order to eliminate any residual water. It is important to make sure they are completely dry so as not to ruin the flour.
- Finely chop the herbs and place them in a bowl.
- Add the prescinseua cheese, Parmigiano Reggiano cheese, egg, nutmeg and marjoram to the bowl.
- Pay attention to the quantity of marjoram, you will have to add a little so that its flavor enhances the flavor of the herbs without overpowering it.
- Season with salt and mix the filling well to ensure all the ingredients are evenly mixed.
- Set aside. You can also prepare the filling the night before and put it back in the refrigerator. The extra time in the refrigerator will further enhance the flavor.
Making the pasotti pasta
- Now roll out the dough with a rolling pin or a pasta machine making sure the pasta dough is very thin.
- Once rolled, cut squares of 6 cm per side (you can make them from 2.5 to 3 in per side).
- Put the filling in a pastry bag to speed up the process and insert a knob of filling on each square (you can also do the same job with two spoons).
- Take each single square and close it on the filling forming a triangle. Eliminate the air around the filling and seal the sides well.
- Now you have two possibilities: you can leave your pansotti in a triangular shape or you can fold the two corners of the triangle towards the center. ( refer to the photo):
- As you form your pansotti, arrange them in rows on floured trays. This will allow you to store your pansotti in a fridge for up to two days. Or you can freeze them and they will keep for even longer.
Cooking the pansotti
- In a large pot, boil water and add salt.
- When the water boils, add the pansotti and cook for 2-3 minutes: if you are cooking fresh pansotti, they will be ready to remove from the water as soon as they begin to float to the top.
- Once cooked, drain the pansotti and toss them in the walnut sauce. You may save a little of the pasta water and add it to the mixture.
- Serve hot with a generous sprinkling of Parmigiano Reggiano cheese.
Notes
You can follow the recipe for the walnut sauce here. Alternatively, you can purchase it from your favorite Italian store.
Calories: 475kcal | Carbohydrates: 56g | Protein: 17g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 181mg | Potassium: 240mg | Fiber: 2g | Sugar: 2g | Vitamin A: 356IU | Calcium: 199mg | Iron: 4mg
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