HOW TO MAKE
Pansoti with walnut sauce
Pansoti is fresh filled pasta from Liguria. These "pot-bellied" triangular ravioli, which give the dish its name, were prepared only with local products. The filling is a composition of more than 15 different varieties of herbs with a particular aroma. This bunch of mixed local herbs took the name of "preboggion"... and its content is strictly secret. Like many local recipes, each family observes different preparation methods and ingredients for its composition, handed down from generation to generation. My version is very classic and, in the filling, I used swiss chard and borage, which replace the mixture of herbs that traditionally made up the preboggion. This pasta, traditionally, is served with a walnut sauce. The sauce today can be prepared in different ways, some recipes mention the use of cream or ricotta, but I followed the traditional recipe and used just stale bread soaked in milk to make the walnut pesto looks creamier.