Ligurian Pansotti with Walnut Sauce

Pasta and Pizza | Italian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Ligurian pansotti with walnut sauce

Ingredients

Wheat Flour - 14.1 oz
Chicken Egg - 4 pieces
Chard - 3.5 oz
Spinach - 3.5 oz
Arugula - 3.5 oz
Parsley - 0.4 oz
Ricotta cheese - 3.5 oz
Parmesan Cheese - 1.1 oz
Lemon - 1 piece
Nutmeg - to taste
White bread - 1.1 oz
Milk - 1 fl oz
Walnuts - 1.8 oz
Garlic - ½ cloves
Olive Oil - 3 fl oz
Salt - to taste
Ground Black Pepper - to taste
Semolina - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Prepare the dough. Pour half of the flour into a bowl, crack an egg into it, and mix with a fork until smooth. Gradually add the remaining flour.

Step 3

Place the dough on a floured surface and knead for 10 minutes until you have a smooth, elastic dough. Cover with plastic wrap and let it rest for 1 hour.

Step 4

In a pot, bring water to a boil, add salt, and toss in the Swiss chard, spinach, and arugula. Blanch for 30 seconds, then transfer the greens to ice water to preserve their color.

Step 5

Squeeze out the blanched greens and chop them.

Step 6

Add ricotta to the greens, along with chopped parsley (set aside a little for garnish), 20 grams of grated Parmesan, lemon zest and juice, and nutmeg. Season with salt and pepper, and mix thoroughly.

Step 7

Prepare the nut sauce. Remove the crust from the bread and soak it in milk. Then blend the bread with the milk in a blender along with walnuts, remaining Parmesan, garlic, olive oil, lemon juice, and salt.

Step 8

Divide the dough into four portions and cover with plastic wrap. Take the first portion and roll it through a pasta machine — the thickness of the finished sheets should be 1–1.5 mm. Repeat the same process with the remaining dough.

Step 9

Place the sheet on a surface dusted with semolina flour, and cut it into squares measuring 8 cm on each side. Put 1 teaspoon of filling in the center of each square, then fold and press the corners together to form triangles. Repeat the same process with the remaining dough.