Learn to Make PANSOTI! Journey to the Heart of Ligurian Cuisine 🍝

Hi everyone! Today I take you to the heart of Ligurian cuisine with a special recipe: Pansoti! We will prepare this delicious stuffed pasta together, from the ricotta and herb filling to the sublime walnut sauce.
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🍳 PREPARATION 🍳
For the fresh pasta we will need flour, a yolk and water. Let's start by putting the flour in the planetary mixer equipped with a leaf whisk, add the yolk and start operating the machine. After a few moments we also add the water. Once all the ingredients have come together, we work them on the work surface until we obtain a smooth mixture. Form a ball with the dough and leave it to rest under an overturned bowl for at least half an hour.
We are now dedicating ourselves to the filling of our pansotti, which is made up of ricotta, herbs and borage, the latter being a very typical vegetable of Liguria. In a large pan, put a drizzle of oil and a clove of garlic, then add the borage that has already been washed and dried. Add a little salt and cover with a lid, making the borage wither over a low flame.
In the meantime, put some oil and a clove of garlic in another pan and add the herbs, salt and cover with the lid, leaving them to dry too.
Once all the vegetables are wilted, we let them cool down, then we squeeze them well, because it is important that the filling is dry.
In a bowl, put the squeezed and chopped vegetables, add the chopped marjoram, nutmeg, ricotta, grated cheese and an egg. Add salt and pepper and mix everything.
Now let's move on to the preparation of the pansotti: we take the fresh pasta and roll it out with the pasta machine until we obtain a thin sheet but not too much, because it must contain the filling. Cut the pastry into 7 cm squares, put about 8 grams of filling in the center of each square and close it into a triangle, then join the two lower corners of the triangle to form the pansotti.
For the walnut sauce, we need walnut kernels, breadcrumbs, milk, cheese, cream, extra virgin olive oil and salt. Blanch the kernels for 10 minutes in boiling water, then dry them and leave them to cool. In the meantime, soften the breadcrumbs with the milk and cream, then put everything in the cutter and blend until you get a creamy sauce.
Cook the pansoti in boiling salted water for a couple of minutes, then drain them and dress them with the walnut sauce.
🍳 INGREDIENTS 🍳
For pasta
flour 00 130 g
water 70g
egg yolk 1
For the stuffing
cleaned beets 150 g
clean borage 150 g
cottage cheese 125 g
medium eggs 1
grated cheese 60 g
marjoram 2 sprigs
extra virgin olive oil to taste
nutmeg powder a pinch
garlic 2 cloves
Salt and Pepper To Taste
For THE nut SAUCE
walnut kernels 100 g
liquid fresh cream 50 g
fresh whole milk 70 g
garlic 1⁄2 clove
stale breadcrumbs 20 g
grated cheese 50 g
extra virgin olive oil 40 g
Salt to taste
TO COMPLETE
borage flowers to taste

[@71352]

Ricetta fantastica

[@raffaeleantonio6487]

Oltre che bravissima cuoca, sei una Bella Persona! Grazie Sonia

[@sabrinaschiavone5734]

Sonia da moglie di un genovese ghiotto della sua cucina abbiamo sperimentato che, per ricreare il sapore un po' acidulo della prescinsea che non si trova a Roma, noi alla ricotta aggiungiamo un po' di panna acida. Ovviamente i nostri non son belli come i tuoi ma il sapore c'è tutto 😊

[@marinakokina8917]

Ma grembiule dove?

[@lorenzospina7894]

Tutto bene fono a quando è spuntata la panna. Non ci va! Peccato sarebbe stato perfetto il tutto.