Menu
close
EXPLORE CLASSES
Menu
close
BOOK NOW

HOW TO MAKE

Pansoti con salsa alle noci

Pansoti with walnut sauce

120 MinuteS to prepare and cook
Medium Difficulty
Want to learn how to cook this authentic Italian recipe of Pansoti con salsa alle noci? Sign up today for chef Riccardo Alberti’s next class.

Recipe Overview

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.

 Ingredients

Total Served: 2

For the pasta:

1
200 grams (0.8 cup) Soft Wheat Flour Type 00 (Cake Flour or All-Purpose Flour)
2
50 grams (5 tbsp) Water
3
1 Large egg (at room temperature)

For the filling:

1
200 grams (7 oz) Swiss chard, boiled, squeezed, chopped
2
200 grams (7 oz) Borage (or any other edible leafy greens), boiled, squeezed, chopped
3
150 grams (0.6 cup) Ricotta
4
40 grams (8 tbsp) Grana Padano (or Parmigiano Reggiano), finely grated
5
1 Egg
6
1 Garlic clove (optional)
7
1 tbsp Extra virgin olive oil
8
1 tsp Marjoram

For the walnut sauce:

1
160 grams (1.37 cup) Shelled walnuts, chopped
2
160 ml (0.6 cup) Whole milk
3
70 grams (5.2 tbsp) Extra virgin olive oil
4
30 grams (6 tbsp) Parmigiano Reggiano, finely grated
5
30 grams (1 large slice) Stale bread
6
20 grams (4 tbsp) Pine nuts
7
4 grams (6 tsp) Marjoram
8
1 Garlic clove

Equipment Needed to Make  Pansoti con salsa alle noci

The following tools will be used to create Pansoti con salsa alle noci. Not all of them are necessary and can be replaced with more manual operations, but we suggest using all of these to make the recipe as easy-to-create and yummy as possible. Click on any of the items to learn more about them and purchase them.
Working surface where to roll out pasta
Rolling pin
Food processor
Kitchen knife
Cutting board
Bench scraper
Mixing bowl
Plastic wrap
Kitchen scale
Saucepan
Pot
Kitchen towels

Step-by-Step Cooking Instructions for Pansoti con salsa alle noci

Let’s get started with creating Pansoti con salsa alle noci. Follow the instructions in order below to create this tasty fall dish.
Make the dough:
1
Pour the flour on a work surface and form a well in the center.
2
Crack the egg in a bowl, add the water and mix with a fork.
3
Pour the mix in the center of the flour and, using a fork, whisk to combine.
4
Continue to stir and incorporate the flour until all the water is absorbed and the dough looks lumpy.
5
Work the dough with both hands until a mass forms, start to knead it. Repeat until the dough is a smooth but elastic mass.
6
Wrap the dough in plastic wrap and set it aside to rest at room temperature for 30 minutes.
Make the filling:
1
Boil the vegetables for a couple of minutes in salted water.
2
Drain and pour into a bowl with cold water and ice to lower the temperature quickly and stop cooking, drain and squeeze to release all the cooking water.
3
Finely chop them.
4
Take a large bowl and pour inside it: ricotta, grated Parmesan cheese, egg, minced garlic and chopped marjoram.
5
Coarsely stir then add the cooked and drained vegetables and mix the ingredients again to obtain a homogeneous and smooth filling.
Prepare the walnut sauce:
1
Soak the bread with milk for about 5 minutes.
2
Roughly chop the walnuts and then process them with the bread, the pine nuts and garlic.
3
Add the grated cheese and the marjoram and blend it again.
4
Finish with olive oil and give to the sauce the last blend to emulsify the oil.
Roll the sfoglia (pasta sheet):
1
Sprinkle a pinch of flour on the work surface.
2
Flatten the dough with hands keeping a round shape.
3
Position the rolling pin horizontally in the middle of the dough and roll it forward all the way up.
4
Bring the rolling pin back to the center and roll back toward you.
5
Rotate the pasta sheet 90° and repeat the movements.
6
Continue rolling the pasta until you reach a thickness of 2 mm.
Shape the pansoti:
1
With a knife or a pastry wheel, cut the dough into squares of 6-7 cm per side.
2
Start by forming vertical strips first, so cut the dough crosswise from the top to the bottom edge.
3
Now form the squares, so place the knife on the left edge and draw a line towards the right edge, continue for all the dough.
4
Take half a spoonful of the pansoti filling and place it in the center of each square of dough.
5
Proceed to close the pansoti. Join two corners of the square to form a triangle.
6
Press to let the air out inside and to seal the pasta so that it does not open during cooking.
7
Now overlap the two lower tips of the triangle forming a kind of handkerchief and press to seal.
Cooking:
1
Bring a big pot of water on the heat, add a handful of coarse salt and cook the pasta.
2
Meanwhile, put half the sauce in a saucepan.
3
Once cooked (after about 5-6 minutes), transfer the pasta to the sauce and toss it.
4
Add some pasta water and the rest of the sauce and stir to combine.
5
Serve and sprinkle some Grana cheese, as needed.
Buon Appetito!
Share your creation with everyone
Tag Chef Riccardo Alberti, @riccardocookingclass

Receive Exclusive Recipes From Chef Riccardo

Chef Riccardo is constantly creating new recipes and sharing traditional Italian recipes from his family. Be the first to receive new recipes before they are launched on the website.