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Name: Authentic Pansotti with Walnut Sauce (Pansotti alla Salsa di Noci)
Prep time: 45 min
Cook time: 30 min
Yield: 4
Cuisine: Italy
Ingredients: *For the Pasta Dough:**; 300 grams "00" flour or all-purpose flour; 3 large eggs; 1 tablespoon olive oil; Pinch of salt; 2-3 tablespoons water (as needed); *For the Filling:**; 250 grams fresh spinach; 200 grams Swiss chard or bietola; 250 grams fresh ricotta cheese, drained; 100 grams Parmigiano-Reggiano cheese, grated; 1 large egg yolk; 1/4 teaspoon nutmeg, freshly grated; Salt and black pepper to taste; *For the Walnut Sauce:**; 200 grams walnuts, shelled; 2 cloves garlic, peeled; 100 grams stale bread, crusts removed; 250 ml whole milk (for soaking bread); 150 ml heavy cream; 50 ml extra virgin olive oil; 50 grams Parmigiano-Reggiano cheese, grated; Salt and black pepper to taste; *For Assembly:**; 1 liter water (for boiling); 10 grams salt (for boiling water); Extra Parmigiano-Reggiano for serving; Fresh marjoram or mint leaves (optional)

Pansotti

🇮🇹 Italy

Liguria

Italian stuffed pasta

Pasta

Stuffed

Ligurian

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Ingredients

Pasta stuffed with greens and cheese

often served with walnut sauce

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