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  • 4
  • 1 hour 45 minutes


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Pansotti, meaning 'pot bellied' in Italian, is a triangular-shaped ravioli stuffed with a mixture of cheese, nutmeg and foraged greens known as preboggion. This mix of Ligurian wild herbs and greens contains borage, nettles, dandelion and chicory, among others native to the region. As many of the herbs are native to the region and can only be attained by foraging, a mixture of more wildly available greens such as chard, spinach, parsley and chervil are often used.

The pasta is most often served with salsa di noci; a Ligurian walnut pesto loosened with milk.

Begin by making the pasta dough. Place the flour in a bowl and crack the eggs into the centre. Whisk with a fork, gradually incorporating the flour into the egg
Once the mixture has become a dough, tip out onto a floured surface and knead for 10 minutes until you have a smooth, elastic dough. Cover with clingfilm and leave to rest for 1 hour
Blanch the chard for 3 minutes in salted boiling water. Plunge into iced water to chill and retain its bright green colour, then drain and squeeze out as much water as possible. Roughly chop and place in a bowl
Wilt the spinach in a hot dry pan, then squeeze out as much liquid as possible. Roughly chop and add to the bowl with the chard
Stir in the ricotta. Add the chopped herbs (reserving a little parsley for garnish), Parmesan and lemon zest and mix thoroughly
Season the mixture with salt, pepper, lemon juice and freshly grated nutmeg. Taste and adjust accordingly
Next, make the walnut sauce. Soak the bread in milk until soft, then add to a blender with the rest of the ingredients. Blend to a fairly smooth sauce – it's fine to keep the texture coarse if you prefer
Taste and season. The sauce may be quite thick but don't worry, as it gets loosened with pasta water later
When the pasta dough has rested, quarter it and roll through the pasta machine, moving down the settings until you have pasta sheets around 1–1.5mm thick
Working with a quarter of the dough at a time, lay out on a surface dusted with semolina flour. Place teaspoonfuls of filling along the dough, then carefully lay a second sheet of pasta over the top
Carefully press down around the filling to seal the pansotti and remove any air bubbles. Use a fluted pasta wheel (or knife if you don't have one) to cut the pansotti into triangular shapes
Place the pansotti on a tray dusted with semolina flour whilst you work in batches to make the rest
Cook the pasta in heavily salted boiling water for 3–5 minutes, depending on how al dente you like your pasta
Gently heat the walnut sauce in a large pan, loosening the sauce with a few spoonfuls of pasta water. Drain the pasta and add to the pan. Toss to coat the pansotti evenly in the sauce
Serve the pansotti warm with a drizzle of extra virgin olive oil and a sprinkle of chopped parsley
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