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    Pansoti Con Salsa Di Noci

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    Pansoti Con Salsa Di Noci

    Herb-stuffed ravioli dressed with a walnut sauce is a classic dish from Liguria, the rocky coastline known as the Italian Riviera.

    Serves: 4 - 6

    Ingredients

    • 250g bread flour
    • 1 teaspoon of salt
    • 2 large eggs, one whisked
    • 2 tablespoons white wine, plus a little water
    • Semolina for dusting
    • 350g mixed salad leaves (chervil, rocket, baby spinach, and beet)
    • A small knob of butter
    • 2 tablespoons full-fat cream cheese
    • 4 tablespoons freshly grated parmesan
    • 1/4 teaspoon ground nutmeg
    • 50g shelled fresh walnuts, skinned
    • 1 slice of day-old white bread, crusts off
    • 3 tablespoons walnut or olive oil
    • 1 clove of garlic, thoroughly crushed with salt
    • 1 clove of garlic, roughly chopped
    • 4 tablespoons double cream
    • Salt and pepper to season

    Method

    1. To make the dough, sieve the flour and a teaspoon of salt into a bowl. Make a well in the centre and crack in the egg. Draw the flour gradually into the egg, adding enough wine and water to make a soft, elastic dough. Knead until smooth, form into a ball, flour lightly, cover with clingfilm and leave to rest for half an hour.
    2. Meanwhile, prepare the filling. Shred the greens roughly, rinse (don't dry), and cook over a high heat in a lidded pan with a knob of butter for 2 - 3 minutes until the greens are wilted. Add the garlic, and bubble up fiercely to cook. Transfer to a sieve to drain and cool. As soon as it's cool enough to handle, squeeze out any moisture with your hands and mix with the cream cheese and egg. Season with nutmeg, salt and pepper.
    3. Now make the sauce. Soak the bread in a little water and squeeze dry. Put in the food processor with the nuts, garlic and a little salt, and process thoroughly. Alternatively, crush in a mortar with a pestle. Work in the remaining ingredients until you have a thick, creamy sauce. Season to taste, but do not add pepper.
    4. Roll the dough thinly on a well-floured board or use a pasta machine, and cut into 36 7.5cm squares. Drop a teaspoon of filling off-centre on each square, wet the edges and fold corner to corner. Press the edges together to seal. Lay on a tray dusted with semolina to prevent the ravioli from sticking.
    5. Bring to the boil a large pot of salted water. Slip in the ravioli a few at a time, wait until they bob to the surface. Simmer for 2 minutes, remove with a slotted spoon and transfer to a warm dish. Dilute the sauce with a splash of the cooking water and drizzle over a little at a time. Serve immediately with the remaining sauce and extra parmesan for grating.

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