Ligurian Pansotti with Walnut Sauce

Ingredients

• Wheat Flour 15 oz
• Chicken Egg 4 pieces
• Chard 5 oz
• Spinach 5 oz
• Arugula 5 oz
• Parsley 0 oz
• Ricotta cheese 5 oz
• Parmesan Cheese 0 oz
• Lemon 1 piece
• Nutmeg to taste
• White bread 0 oz
• Milk 0 fl oz
• Walnuts 0 oz
• Garlic ½ cloves
• Olive Oil 5 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.

Step 10

Boil the pasta in salted water for 3–5 minutes.

Step 11

In a saucepan, heat the nut sauce, diluting it with a few tablespoons of pasta water. Drain the pasta and add the pansotti to the sauce.

Step 12

Serve the pansotti warm, drizzled with olive oil and sprinkled with chopped parsley.