Pansotti are a typical stuffed pasta from Ligurian cuisine, similar to ravioli. Dressed with walnut sauce are one of the most characteristic and, at the same time, cheap dishes of the Genoese tradition.
INGREDIENTS: (4 - 6 servings)
For the pasta dough:
350 g of all-purpose flour
1 egg
2 tsp white wine
130 ml of water
a pinch of salt
Filling:
500 g swiss chards cooked and drained
200 g ricotta
1/2 garlic clove
1 egg beaten
40 g parmesan cheese grated
1 tbsp fresh marjoram chopped (1/2 tsp dry marjoram)
nutmeg and salt to taste
Walnut Sauce:
150 g walnuts
1 slice of bread (crusts removed)
2 - 3 tbs milk
2 tbs parmesan cheese grated
5 tbs extra virgin olive oil
salt
Instructions:
For the dough
Put the flour on the working surface and make a well in the center.
Crack the eggs in the centre, add the wine and salt and beat them slightly with a fork. Then star adding the water while gently incorporating the flour. When the dough starts “staying together” start knead it. If it remains too dry and in flakes add a small quantity of water just wetting your palms. Repeat if needed until you get a dough smooth and elastic (ab 10 minutes kneading).
Let it rest covered for at least half an hour.
For the filling:
Clean the chards and and remove the stems. Boil them in water for 5 minutes then drain, squeeze very hardly (if they are too hot pass them under cold water) and chop them finely.
Put the chards in a big bowl, add the egg, the ricotta cheese, the parmesan cheese, the minced marjoram, salt and add pinch of nutmeg. Stir carefully.
Make the Pansotti:
Roll the dough in a thin sheet with a rolling pin or a pasta machine (around 1-1.5mm thick). 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 flour whilst you work in batches to make the rest.
Make the Walnut Sauce:
Soak the bread in milk until soft. Using a mortar and pestle mash the garlic clove with a pinch of salt. Gradually add the walnuts and mush them to obtain a thick paste. Transfer to a plate, add the oil and slowly incorporate it with a fork.
The sauce will be quite thick but don't worry, as it gets loosened with pasta water later.
Cook the pasta in heavily salted boiling water for 3-5 minutes, depending on how al dente you like your pasta.
Loosen the sauce with a few spoonfuls of pasta water and mix in the grated parmesan cheese. Drain the pasta and toss to coat the pansotti evenly in the sauce. Sprinkle with chopped walnuts and serve.
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