📝 About This Recipe
Hailing from the rugged cliffs of Liguria, Pansotti are the 'pot-bellied' cousins of ravioli, traditionally filled with a wild herb mixture known as 'Preboggion'. Unlike their meat-heavy counterparts in the north, these are strictly vegetarian, offering a sophisticated balance of bitter greens and creamy Prescinseua cheese. Bathed in a rich, ivory-colored Salsa di Noci, this dish represents the soul of Genoese culinary ingenuity—transforming humble nuts and greens into a masterpiece of texture and flavor.
🥗 Ingredients
For the Pasta Dough
- 400 grams 00 Flour (sifted)
- 50 ml Dry White Wine (Pigato or Vermentino) (room temperature)
- 100-120 ml Water (lukewarm)
- 1 pinch Salt
For the Filling (Il Ripieno)
- 1 kg Mixed Greens (Swiss chard, borage, spinach, or escarole) (cleaned and stemmed)
- 250 grams Ricotta Cheese (well-drained; ideally mixed with a splash of buttermilk to mimic Prescinseua)
- 100 grams Parmigiano-Reggiano (freshly grated)
- 1 large Egg
- 1 tablespoon Marjoram (fresh leaves, finely chopped)
- 1/4 teaspoon Nutmeg (freshly grated)
For the Walnut Sauce (Salsa di Noci)
- 150 grams Walnut Halves (blanched and peeled for best results)
- 20 grams Pine Nuts (optional, for creaminess)
- 1/2 clove Garlic (germ removed)
- 30 grams White Bread (crusts removed) (soaked in milk)
- 100 ml Whole Milk
- 3-4 tablespoons Extra Virgin Olive Oil (Liguria Taggiasca oil is preferred)
- 30 grams Parmigiano-Reggiano (grated)
👨🍳 Instructions
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1
Prepare the dough: Mound the flour on a wooden board, create a well, and add the salt, white wine, and most of the water. Knead by hand for about 10 minutes until you have a smooth, elastic dough. Wrap in plastic and let rest at room temperature for 30 minutes.
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2
Cook the greens: Blanch the mixed greens in a large pot of boiling salted water for 3-4 minutes until tender. Drain and immediately plunge into ice water to preserve the color.
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3
Squeeze the greens: This is the most important step! Squeeze the cooled greens with your hands or a kitchen towel until they are incredibly dry. Finely chop them with a knife.
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4
Mix the filling: In a bowl, combine the chopped greens, ricotta, grated Parmigiano, egg, marjoram, and nutmeg. Season with salt and pepper. Mix until homogeneous and set aside.
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5
Prepare the walnuts: To remove the bitter skins, boil the walnut kernels for 5 minutes, drain, and rub them with a coarse towel while hot. This ensures a pale, sweet sauce.
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6
Make the walnut sauce: Squeeze the milk out of the soaked bread. In a food processor (or ideally a mortar and pestle), pulse the walnuts, pine nuts, garlic, and bread. Slowly drizzle in the olive oil and enough milk to create a thick, creamy consistency. Stir in the Parmigiano at the end.
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7
Roll the pasta: Using a pasta machine or rolling pin, roll the dough into thin sheets (about setting 6 or 7 on a standard machine). The dough should be translucent but strong.
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8
Cut and fill: Cut the pasta into 6-7cm squares. Place a teaspoon of filling in the center of each square.
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9
Shape the Pansotti: Fold the square into a triangle, pressing the edges firmly to seal and removing any air. Then, wrap the two base corners of the triangle around your finger and press them together to create the signature 'pot-belly' shape.
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10
Boil the pasta: Bring a large pot of salted water to a gentle boil. Drop the pansotti in batches. They are done when they float to the surface, usually after 3-5 minutes.
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11
Combine: While the pasta cooks, place the walnut sauce in a large warmed serving bowl. Add 2-3 tablespoons of the pasta cooking water to the sauce to loosen it into a silky coating.
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12
Serve: Use a slotted spoon to transfer the pansotti directly into the bowl with the sauce. Toss very gently to coat. Serve immediately with an extra sprinkle of marjoram.
💡 Chef's Tips
Don't skip the white wine in the dough; it provides the characteristic elasticity and aroma unique to Ligurian pasta. Ensure the filling is as dry as possible to prevent the pasta from becoming soggy or bursting during cooking. If you can't find borage, use a mix of spinach and dandelion greens to mimic that specific earthy, slightly bitter flavor profile. Never boil the walnut sauce; the heat from the pasta and a little hot pasta water is enough to warm it without breaking the emulsion. If the sauce is too thick, always use pasta water rather than more oil to thin it out.
🍽️ Serving Suggestions
Pair with a crisp Ligurian white wine like Vermentino or Pigato to cut through the richness of the walnuts. Serve as a 'Primo Piatto' followed by a light seafood course like baked sea bass. A side of focaccia Genovese is perfect for mopping up any leftover walnut sauce. Finish the meal with a light lemon sorbet to cleanse the palate after the creamy sauce. For an extra touch of texture, garnish with a few reserved toasted walnut pieces.