Pansotti con Salsa di Noci

Pansotti is liguria's answer to ravioli. Filled with ricotta, spinach, chard and herbs, this pasta dish is traditionally served with a savoury walnut sauce.

Ingredients - serves 4

The pansotti:

300g semolina

100g flour

4 eggs

100g ricotta

150g baby spinach

150g chard

1/2 bunch parsley

1/2 bunch chervil

20g grated parmesan

1 tbsp. semolina

olive oil

salt and pepper

The sauce:

50g walnuts

2 tbsp. bread crumbs

50ml milk

1 garlic cloves

some olive oil

salt and pepper

grated parmesan for serving

Zubereitung

Mix semolina, flour, eggs and a dash of olive oil, combine and work into a smooth dough.

Add some more water if necessary. Wrap dough up in plastic wrap and let rest in the fridge for half an hour.

In the meantime, wash spinach, chard and herbs. Chop herbs finely. Heat a large pan and braise spinach and chard for 2-3 minutes. Dash with cold water, drain and chop roughly.

Mix spinach, chard, herbs and ricotta in a bowl. Add grated parmesan and 1 tbsp. semolina and combine. Season well with salt and pepper.

Divide dough into halves and roll out thinly on a flour dusted surface. Arrange filling onto one of the halves with a spoon - work in lines. Lay rolled dough onto the filling. Press down gently with your fingers - watch out for entrapped air. Cut out pansotti in triangles with a knive. Press down edges with a fork and set pansotti onto a flour dusted wooden board.

Bring a large pot with salted water to a boil. Add the pansotti to the pot carefully and let simmer for about 10 minutes.

For the sauce, chop waltnus. Heat some olive oil in a pan. Add waltnus to the pan and roast for about 2 minutes. Add bread crumbs and cook for 1 minute. Peel garlic, chop roughly and add to the pan. Deglaze with milk and let simmer for 2 minutes. Blend until smooth.

Remove pansotti from the pot with a slotted spoon. Set 200ml pasta water aside. Add pasta water to the sauce and bring to a boil. Serve pansotti with walnut sauce and grated parmesan.