🇮🇹 Italian · Pasta
🥟 Pansotti con Salsa di Noci
Pansotti
Ligurian triangular ravioli filled with a blend of wild herbs and cheese, dressed in a rich, creamy walnut sauce rather than the region's famous basil pesto.
Pansotti's filling traditionally uses preboggion, a mix of foraged wild greens and herbs unique to Liguria, and the walnut sauce it's paired with is just as much a defining Genoese sauce as pesto, though far less internationally known.
Ingredients
Equipment: Mixing bowl, Pasta machine, Pastry cutter, Mortar and pestle or food processor
- 400 g (3 cups) 00 flour
- 3 eggs
- Pinch of salt
- 400 g (14 oz) mixed wild greens or a blend of spinach, chard, and herbs (parsley, marjoram), blanched
- 250 g (1 cup) ricotta, well drained
- 60 g (3/4 cup) grated Parmigiano-Reggiano
- 1 egg, for the filling
- 150 g (1 cup) walnuts
- 1 clove garlic
- 30 g (2 tbsp) unsalted butter, softened
- 100 ml (scant 1/2 cup) heavy cream or milk
- 40 g (1/2 cup) grated Parmigiano, for the sauce
- Salt and pepper, to taste
Method
- Make the pasta dough with flour, eggs, and salt, kneading until smooth. Wrap and rest for 30 minutes.
- Squeeze the blanched greens thoroughly and chop finely.
- Combine the greens with the ricotta, Parmigiano, and egg into a smooth filling, seasoning well.
- For the walnut sauce, blend the walnuts, garlic, and a splash of water or milk into a coarse paste.
- Stir in the softened butter, cream, and Parmigiano until you have a thick, pourable sauce, seasoning to taste.
- Roll the pasta dough thin and cut into squares.
- Place small mounds of filling in the center of each square, fold into a triangle, and press the edges to seal.
- Bring a large pot of salted water to a boil and cook the pansotti for 3-4 minutes until they float.
- Drain and toss gently with the walnut sauce, thinning with a little pasta water if needed.
- Serve immediately.
Chef Tips
- A mix of wild greens and herbs gives the most authentic flavor, though a blend of spinach, chard, and fresh herbs is a good approximation.
- The walnut sauce should be thick but pourable - thin it with pasta water or a little extra cream as needed.
- Seal the pasta triangles firmly to prevent the filling from leaking during cooking.
Common Mistakes to Avoid
- Using only spinach without any herbs, missing the aromatic complexity of traditional preboggion.
- Making the walnut sauce too thick, leaving it difficult to toss through the pasta evenly.
- Overfilling the pasta, making it difficult to seal properly.
Nutrition (per serving)
Health Benefits
- Walnuts provide healthy fats and vitamin E; greens contribute fiber and vitamins.
Cultural Note
Pansotti con salsa di noci is a defining Ligurian dish, its walnut sauce standing as a lesser-known but equally cherished counterpart to the region's famous basil pesto.
Storage & Serving
Storage: Fresh, uncooked pansotti can be frozen for up to 1 month.
Reheating: Best cooked fresh; do not reheat already-cooked pasta.
Serve with: A crisp Ligurian white wine