Pansotti in Salsa di Noci
Pansotti are triangular Ligurian ravioli filled with preboggion (a mix of wild herbs), ricotta and Parmigiano, dressed with walnut sauce. Preboggion brings together up to twenty different herbs from the Ligurian hillsides.
The walnut sauce, creamy and delicate, is a masterpiece of simplicity.
Preparation
- 1
Mix flour, eggs and white wine. Let rest for 30 minutes.
- 2
Boil the herbs, squeeze dry and chop finely. Mix with ricotta and Parmigiano.
- 3
Roll out the pasta sheet, cut into 7 cm squares, fill and fold into triangles.
- 4
Walnut sauce: blend walnuts, breadcrumbs soaked in milk, garlic and oil until creamy.
- 5
Cook the pansotti in salted water for 4-5 minutes.
- 6
Dress with walnut sauce at room temperature.
Chef's Tips
The white wine in the pasta sheet is typical of Liguria. The walnut sauce should never be heated: add it cold over the hot pasta.