Pansoti in walnut sauce
Pansoti are a typical Ligurian stuffed pasta; they are reminiscent of tortelli in terms of their shape but larger and usually garnished with a walnut sauce, also typically Ligurian. The filling of pansoti in Walnut Sauce usually consists of prebuggiùn, a mix of wild vegetables and plants such as Swiss chard, borage, pimpinella, dandelion, nettle, pulmonaria and wild mustard. Alternatively, you can use a mix of borage and chard.
Making pansoti in Walnut Sauce
To make pansoti in walnut sauce start by preparing the pasta: transfer the flour to a clean worktop and create a hole in the center. In a separate bowl combine an egg, the water and the Pigato Riviera Ligure di Ponente D.O.C. and transfer the liquid part to the flour. Start amalgamating the ingredients, using a fork to start with and then your hands. Knead until the dough is uniform then cover and leave to rest at room temperature for at least half an hour.
In the meantime prepare the filling for the pansoti genovesi. Wash the chard and borage and blanche in a pan with lots of salty water for 2 minutes. Drain and transfer to a bowl of water and ice to halt the cooking process. Drain and squeeze to eliminate all the water.
Finely chop the chard and borage and transfer to a bowl. Garnish with the ricotta, parmesan, an egg, the marjoram, a pinch of salt and a grating of nutmeg. The filling for the pansoti is now ready.
Take the pasta dough and divide into four parts. Take one piece and start rolling the pasta on a worktop dusted with flour using a pasta machine, cutting out squares of about 8-10 cm. Put a portion of the filling in the center, lightly brush the edges with water and fold over the pasta to create a triangle. Seal, removing all the air, and then twist two corners of the triangle around your finger to create a raviolo shape.
Cook the pansoti genovesi in plenty of salty water for about 5 minutes.
Dilute the Walnut Sauce with half a ladle of cooking water then use to garnish the pansoti in walnut sauce once they have been drained.