Please enable javascript, or click here to visit my ecommerce web site powered by Shopify.

Pansoti in salsa di noci

Piatto Pasta
Livello di difficoltà Capable Cooks
Dieta Vegetarian
Metodo Stove Top
Portate 6
No rating yet

Pansoti are triangular-shaped pasta stuffed with wild greens and cheese.



For the filling:
• Silverbeet
• Spinach
• Borage
• Rocket
• Marjoram
• 100g parmesan, grated
• 100g goat’s cheese
• 50g ricotta
• 1 egg
• Extra virgin olive oil
• Nutmeg

For the pasta:
• 700g 00 flour
• 2 eggs
• 1 cup dry white wine (I use Ligurian Vermentino)

For the sauce:
• 150g milk
• 2 garlic cloves
• Generous pinch of marjoram
• 40g parmesan
• 20g pine nuts
• 150g walnuts
• 30g breadcrumbs

1. Blanch the spinach, silverbeet, borage, rocket and marjoram. Squeeze out any excess water.
2. In a large bowl, combine the ingredients for the filling.
3. Make the pasta.
4. For the walnut sauce, process all ingredients in a food processor.
5. Stuff the pasta and cook in salted boiling water for a few minutes.
6. Season in a glass bowl, adding a dash of the pasta water.
7. Serve the pasta on plates with a sprinkle of grated parmesan and Tuscan pecorino.