← Nouns Cooking · Italian

Ingredients

• 400 g 00 flour or plain flour
• 2 Eggs
• 100 ml Water
• 2 tbsp dry white wine
• 1 pinch Salt
• 800 g Swiss chard and spinach (or borage and other greens)
• 200 g Ricotta
• 1 Eggs
• 40 g Parmesan, grated
• ¼ tsp Nutmeg
• 1 tsp marjoram (fresh or dried)
• 150 g Walnuts
• 1 slice white bread, crusts removed
• 120 ml Milk
• 1 clove small garlic clove
• 40 g Parmesan, grated
• 4 tbsp extra virgin olive oil

Method

1. Mix the flour and salt, then add the eggs, water and wine and knead for 10 min into a smooth, soft dough. Wrap and rest for 30 min.
2. Cook the greens in boiling salted water for 3–4 min, drain, cool and squeeze them very dry. Chop finely and mix with the ricotta, egg, Parmesan, nutmeg, marjoram and salt.
3. For the sauce, soak the bread in the milk. Blitz the walnuts, garlic and Parmesan in a food processor, then add the soaked bread with its milk and the oil and blend to a thick, creamy sauce. Season with salt.
4. Roll the dough very thinly and cut it into 7 cm squares. Put a teaspoon of filling in the centre of each, fold into a triangle, pressing out the air, and seal the edges firmly.
5. Cook the pansoti in plenty of salted water for 4–5 min, until tender at the edges. Drain, keeping a little water.
6. Loosen the walnut sauce with a few spoonfuls of pasta water, toss gently with the pansoti and serve with extra Parmesan.

Tips

• For a silkier sauce, blanch the walnuts for 1 minute and rub off their skins first.
• Contains walnuts, egg, dairy and gluten.
• Parmesan is made with animal rennet, so choose a vegetarian hard cheese if that matters to you.

Sources

Written in our own words after cross-checking these recipes:

Great Italian Chefs GialloZafferano Memorie di Angelina