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Jim Coleman Recipes

Pansotti

Pansotti is a Ligurian stuffed pasta that is a little bigger than typical ravioli. It's filled with herbs and shaped in a triangle, served with a luxurious walnut sauce.


For this recipe you will need:

For the Dough:

  • 3 cups of flour
  • 2 eggs
  • salt
  • 1/2 cup dry white wine
  • water as needed

For the Filling:

  • 2 lbs. of mixed greens
  • 1 1/4 cup ricotta, prescinseua, or prescinseua substitute
  • 1/4 cup grated Parmigiano-Reggiano
  • 2 tablespoons fresh herbs (basil, marjoram, nutmeg)
  • 2 eggs

1. Prepare dough, knead, and let rest covered in plastic wrap to prevent drying out.

2. Boil the greens in salted water until just tender, about five minutes but it depends on the greens. Drain and cool.

3. Squeeze greens absolutely dry, using a dishtowel. Mince very finely. Place in a large bowl.

4. Add cheeses, herbs, spices, salt and pepper. Taste for flavor and adjust if necessary. Add eggs and mix very well so that everything is a smooth paste.

5. Roll a piece of pasta on the machine to the last- or second-to-last setting. Cut the pasta strip into triangles, about 3 inches long.

6. Place a generous spoonful of filling in the middle. Draw one point to the other making a triangle. Seal the edges. Some people like to join the tips and press them together.

7. Cook in salted boiling water about 3 minutes, more or less, until done. Scoop out and serve with salsa di noce.

Walnut Sauce for Pansotti

Walnut sauce is a dream. It goes beautifully over herb and cheese filled ravioli, such as pansotti, or other fresh pastas made with chestnut flour. When these special items aren't an option, you can make walnut sauce to dress ordinary dried pasta, too, for a quick and lovely dish.


For this recipe you will need:

  • 2 cups of good quality walnuts (about 7 ounces)
  • boiling water for soaking
  • a pinch of salt
  • 1 medium clove garlic minced (green germ removed), about a half-teaspoon
  • 5 leaves of marjoram or basil, or 1/2 teaspoon dried marjoram
  • 1 cup grated Parmiggiano-Reggiano
  • 1 cup hot pasta water or warm milk, to thin out the paste

1. Place walnuts in a boil and cover with boiling water. Leave to soak a half hour or so to leach out the bitterness.

2. Transfer to food processor along with salt, garlic and marjoram or basil. Pulverize to as smooth a paste as you possibly can, pausing at times to scrape nuts down from the side with a spatula. Add cheese and process. It will remind you of pesto.

3. When you are ready to serve, thin the paste by adding the warmed milk or some hot starchy water from the pot where you're boiling the pasta. Ladle in a little at a time and process.

The goal is a sauce that is not too thick, but not too watery either. Aim for luxuriously creamy and smooth. Serve over pasta. For even more luxury, sprinkle with Parmiggiano-Reggiano cheese.


Serves 6 to 8




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