Pansoti: Traditional Italian Ravioli Filled with Greens and Ricotta
Pansoti are a traditional Italian ravioli-like dish originating from Liguria, packed with a delicious and creamy filling made of ricotta cheese, wild greens, and aromatic herbs. They are served with a rich walnut sauce that complements the tender, handmade pasta. This recipe will guide you step by step to make authentic pansoti from scratch, beginning with preparing the fresh dough and ending with a luxurious walnut sauce to elevate your dish. Let’s dive into creating this flavorful meal for a family gathering or special occasion.
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| 00 Flour | 300g |
| White Wine | 100g |
| Water | 95g |
| Salt | 1 pinch |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Swiss Chard (Bietole) | 400g |
| Borage (Borragine) | 400g |
| Ricotta Cheese (Vacina) | 200g |
| Eggs | 2 |
| Grana Padano Cheese (DOP) | 50g |
| Salt | 1 pinch |
| Pepper | To taste |
| Marjoram | To taste |
| Garlic | 2 cloves |
| Extra Virgin Olive Oil | 40g |
For the Walnut Sauce:
| Ingredient | Quantity |
|---|---|
| Walnuts (shelled) | 160g |
| Garlic | 3g |
| Pine Nuts | 20g |
| Parmigiano Reggiano Cheese (DOP) | 30g |
| Marjoram | 4g |
| Bread (stale) | 30g |
| Whole Milk | 160g |
Instructions
Preparing the Pasta Dough:
- Start by making the pasta dough. In a large bowl, sift the flour and add a pinch of salt.
- Gradually incorporate the white wine and mix gently.
- Add water at room temperature and begin to knead the mixture using your hands. Keep working the dough until it becomes smooth and elastic.
- Once you achieve a homogeneous and soft dough, cover the bowl with plastic wrap and let the dough rest in the refrigerator for at least 30 minutes. This resting period is essential for the dough to achieve the perfect texture.
Preparing the Filling:
- While the dough rests, begin preparing the filling. First, rinse the Swiss chard and borage thoroughly under cold running water.
- Remove the stems from the Swiss chard and repeat the process for the borage.
- Heat a non-stick pan and add 20g of olive oil. Sauté a clove of garlic until fragrant, then add the Swiss chard. Let it cook for about 6-7 minutes, stirring occasionally, until the greens are tender. Remove the garlic clove and transfer the cooked chard to a fine-mesh strainer to drain excess water.
- Repeat the same process for the borage, sautéing it in the pan and allowing it to drain in a separate strainer.
- Once both the borage and Swiss chard are drained and cooled to room temperature, chop them finely using a sharp knife.
- In a large mixing bowl, crack the eggs and beat them gently with a pinch of salt and pepper.
- Sift the ricotta cheese into the bowl with the eggs and whisk until smooth and creamy.
- Add the Grana Padano cheese and a few leaves of marjoram, mixing them in thoroughly. Finally, incorporate the finely chopped greens into the mixture. Set the filling aside while you prepare the walnut sauce.
Preparing the Walnut Sauce:
- In a tall saucepan, bring water to a boil and blanch the walnuts for 5 minutes to remove their skin more easily. Drain and set aside to cool on a clean kitchen towel.
- In a separate bowl, soak the stale bread in whole milk until soft. Once the bread is fully soaked, press out the excess milk by gently pressing it through a fine-mesh sieve.
- Now, place the soaked bread, walnuts, pine nuts, garlic, and marjoram into a food processor. Add Parmigiano Reggiano cheese and pulse until the mixture becomes a smooth, thick paste.
- Add a bit of warm water if the mixture is too thick to blend. Continue blending until you reach a creamy consistency.
Assembling the Pansoti:
- Roll out the rested pasta dough on a lightly floured surface using a rolling pin. Aim for a thin sheet of dough.
- Using a serrated cutter, cut the dough into squares about 7-8 cm on each side.
- Spoon a generous amount of the prepared filling into the center of each square of dough.
- Lightly brush the edges of each square with water using your fingers, then fold the dough over the filling to form a triangle or rectangular shape, pressing the edges together firmly to seal them. Ensure there are no air pockets inside the pansoti.
- Continue the process until all the dough and filling are used up. If you have leftover dough, re-roll it to form more pansoti.
Cooking the Pansoti:
- Bring a large pot of salted water to a boil. Gently drop the pansoti into the boiling water, being careful not to overcrowd the pot.
- Cook the pansoti for 4-5 minutes, or until they rise to the surface of the water, indicating they are cooked.
- Use a slotted spoon to carefully remove the pansoti from the water and transfer them to a serving plate.
Final Assembly and Serving:
- Take a portion of the walnut sauce and add a small amount of the cooking water from the pansoti to thin it out slightly.
- Pour the walnut sauce over the cooked pansoti and toss gently to coat each piece with the creamy sauce.
- Serve immediately, garnishing with additional Parmigiano Reggiano cheese and a sprinkle of fresh marjoram.
Tips for a Perfect Pansoti:
- For the best flavor, ensure that the greens are well-drained to prevent excess moisture from making the filling too watery.
- You can make the dough and filling ahead of time and store them in the fridge to speed up the process when you’re ready to assemble and cook the pansoti.
- Experiment with different types of greens for the filling, such as spinach or nettles, to adjust the flavor profile to your preference.
- The walnut sauce is rich and flavorful, but it can also be made in advance and stored in the fridge for a couple of days.
Pansoti are a comforting, rustic dish that brings the flavors of Liguria straight to your table. With their delicate handmade pasta, savory ricotta and greens filling, and indulgent walnut sauce, this traditional recipe is perfect for any special occasion. Enjoy this dish with a glass of your favorite white wine for an unforgettable meal that embodies the essence of Italian home cooking.
