Description

A traditional Ligurian pasta dish featuring delicate handmade pansotti stuffed with a fragrant mixture of herbs and cheese, served with a rich, creamy walnut sauce. This comforting and elegant meal captures the essence of Ligurian home cooking.

Ingredients

Pasta:

400 g wheat flour

2 eggs

Water, as needed

Pinch of salt

Filling:

500 g preboggion (mixed wild herbs or substitute with spinach, chard, and borage)

250 g prescinseua cheese or ricotta cheese

40 g Parmigiano Reggiano cheese, grated

1 egg

Fresh marjoram, a few sprigs, chopped

Nutmeg, to taste

Salt, to taste

Walnut Sauce:

150 g shelled walnuts

2 tbsp breadcrumbs soaked in milk

1 garlic clove

3 tbsp grated Parmigiano Reggiano cheese

100 ml extra-virgin olive oil

50 ml milk or cream (adjust for consistency)

Salt, to taste

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Instructions

Prepare the Pasta: Place the flour on a board, make a well in the center, and add eggs, salt, and enough water to form a dough. Knead until smooth and elastic, then cover and rest for 30 minutes.
Make the Filling: Clean and wash the herbs, then boil them in salted water until tender. Drain and squeeze well to remove excess moisture. Chop finely and mix with ricotta, egg, Parmigiano, marjoram, nutmeg, and salt until smooth. Set aside.
Shape the Pansotti: Roll out the dough thinly using a rolling pin or pasta machine. Cut into 6 cm squares. Place a small portion of filling in the center of each square, fold into a triangle, and press to seal the edges tightly. Arrange on floured trays to prevent sticking.
Prepare the Walnut Sauce: Blend walnuts, soaked breadcrumbs, garlic, Parmigiano, olive oil, milk (or cream), and salt until smooth and creamy. Adjust consistency with extra milk if needed. Warm gently before using.
Cook and Serve: Bring salted water to a boil and cook pansotti for 2–3 minutes until they float. Drain and toss gently with the walnut sauce, adding a bit of pasta water to loosen if needed. Serve hot, sprinkled with Parmigiano Reggiano.

Notes

Substitute prescinseua with ricotta if unavailable.

Add spinach or chard for a milder herb filling.

For a lighter option, serve with butter and sage instead of walnut sauce.

Freeze uncooked pansotti on a tray, then store in a freezer bag for up to 2 months.

Reheat gently with a spoonful of sauce and a splash of water to maintain softness.

Prep Time: 1 hour
Cook Time: 5 minutes
Category: Main Course
Method: Boiled
Cuisine: Italian

Nutrition

Serving Size: 1 portion
Calories: 560
Sugar: 4g
Sodium: 420mg
Fat: 26g
Saturated Fat: 8g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 4g
Protein: 24g
Cholesterol: 135mg