Why You’ll Love This Recipe

I love this recipe because it showcases the heart of Ligurian cuisine: fresh herbs, delicate cheeses, and handmade pasta prepared with care. The filling is aromatic without being heavy, and the walnut sauce adds a luxurious creaminess that pairs beautifully with the soft pansotti. It’s incredibly satisfying to prepare from scratch, and the flavors are so comforting and unique that it always earns compliments at the table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Pasta
400 g wheat flour
2 eggs
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

Directions

Preparing the Pasta

1. I place the flour on a pastry board and create a well in the center.

2. I add the eggs, a pinch of salt, and just enough water to begin forming the dough.

3. Using a fork, I slowly incorporate the surrounding flour into the liquid ingredients.

4. I knead the dough with my hands until smooth and well combined, adding a little more water if needed.

5. I shape the dough into a ball, cover it with a bowl or plastic wrap, and let it rest for at least 30 minutes at room temperature.

Preparing the Filling

1. I clean and wash all the herbs thoroughly.

2. I boil them in salted water, then drain and squeeze them very well to remove all moisture.

3. I finely chop the herbs and place them in a bowl.

4. I add the cheese, egg, Parmigiano, marjoram, nutmeg, and salt, then mix everything until smooth and evenly combined.

5. I set the filling aside. When I prepare it the night before, the flavors become even more intense by the next day.

Making the Pansotti

1. I roll out the dough using a rolling pin or pasta machine until very thin.

2. I cut the dough into squares about 6 cm per side.

3. Using a pastry bag or two spoons, I place a small knob of filling in the center of each square.

4. I fold each square into a triangle, pressing out any air around the filling and sealing the edges well.

5. I leave them as triangles or fold the two corners toward the center, depending on the shape I want.

6. As I make them, I arrange the pansotti in rows on floured trays so they don’t stick. They can be kept in the fridge for up to two days or frozen for longer storage.

Cooking the Pansotti

1. I bring a large pot of salted water to a boil.

2. I add the pansotti and cook them for about 2–3 minutes. Fresh pansotti float to the top when ready.

3. Once cooked, I drain them and toss them gently in the walnut sauce, adding a bit of pasta water if needed to loosen the mixture.

4. I serve them hot with a generous sprinkle of Parmigiano Reggiano cheese.

Servings and Timing

This recipe serves 6 people. It takes about 1 hour to prepare and 5 minutes to cook, for a total time of around 1 hour and 5 minutes.

Variations

I sometimes enrich the filling with a little extra Parmigiano or a touch more nutmeg for warmth. When I want a slightly sweeter profile, I add a small handful of finely chopped chard or spinach to the herb mix. I also love serving the pansotti with a lighter sauce made of melted butter and sage when I’m not in the mood for the traditional walnut sauce.

Storage/Reheating

I store uncooked pansotti in the fridge for up to two days or freeze them on a tray before transferring to a freezer bag. When reheating cooked pansotti, I warm them gently in a pan with a spoonful of walnut sauce and a splash of water to keep them soft. They should never be microwaved, as the pasta can become tough.

FAQs

Can I use ricotta instead of prescinseua?

Yes, I often use ricotta since it’s easier to find and creates a creamy, delicious filling.

What is preboggion?

It’s a traditional Ligurian mixture of wild herbs; I substitute with a mix of chard, spinach, and a little borage when needed.

How thin should the pasta be?

I roll it as thin as possible without tearing—it should be soft and flexible but still able to hold the filling.

Can I freeze pansotti?

Absolutely. I freeze them raw on a tray and cook them straight from frozen.

How do I prevent the filling from leaking?

I press out all the air when sealing and make sure the edges are tightly pinched.

Can I use store-bought pasta sheets?

Yes, fresh lasagna sheets work well when I’m short on time.

What can I use instead of marjoram?

A tiny amount of oregano or thyme works, but I use it sparingly to avoid overpowering the filling.

How do I avoid soggy filling?

I squeeze the cooked herbs very thoroughly so no water remains.

Can I make the walnut sauce ahead of time?

Yes, I store it in the fridge for up to 2 days and warm it gently before using.

Conclusion

I love making pansotti with walnut sauce because it brings the flavors of Liguria right into my kitchen. The delicate pasta, aromatic herb filling, and creamy walnut sauce combine into a dish that’s comforting, refined, and full of tradition. Whether I prepare it for a family dinner or a special celebration, it always feels like a beautiful expression of Italian home cooking.