Photo: ricette.giallozafferano.it

Presentation

First course of Ligurian origin consisting of pasta prepared with 00 flour, water, white wine, eggs and salt with a filling of herbs, prescinseua (ricotta), eggs, Parmesan cheese DOP, marjoram, salt and nutmeg, seasoned with a sauce prepared with walnuts, stale bread,  milk, garlic, salt, marjoram and extra virgin olive oil.

Ingredients

Serves 4

Fresh Pasta Dough

• 500 g (17.6 oz / about 4 cups) “00” flour (or all-purpose flour)
• 150 g (5.3 oz / about ⅔ cup) water, room temperature
• 30 g (1 oz / 2 tablespoons) dry white wine
• 2 medium eggs
• 1 pinch fine salt

Filling

• 800 g (28 oz / about 7 cups, cooked and drained) erbette
  (or a mix of borage and Swiss chard; spinach can be used as a substitute)
• 180 g (6.3 oz / about ¾ cup) prescinseua cheese
  (or whole-milk ricotta)
• 1 medium egg
• 50 g (1.8 oz / about ½ cup) Parmesan cheese PDO, grated
• Marjoram, to taste
• 1 pinch fine salt
• Nutmeg, to taste

Walnut Sauce

• 400 g (14 oz / about 4 cups) walnuts, shelled
• 200 g (7 oz / about 2½ cups) stale bread crumbs (crumb only)
• 75 g (2.6 oz / about ¾ cup) Parmesan cheesse PDO, grated
• 200 g (7 oz / about ¾–1 cup) whole milk, room temperature
• 1 garlic clove
• Fine salt, to taste
• Marjoram, to taste
• Extra-virgin olive oil, to taste

Method

For the walnut sauce

Remove the crust from the stale bread

Cut the crumb into coarse pieces.

Place it in a bowl

Pour in the milk.

Work with your hands, crushing, until the crumb has absorbed the milk and you have obtained a creamy but grainy mixture.

Keep the crumb aside.

Meanwhile, peel the garlic clove and remove the soul.

Start pounding it in the mortar until it is reduced to cream.

Shell the walnuts to obtain 200 g of kernels

Add these in the mortar and pound until you get a homogeneous mixture. Add the crumb

Work again with the pestle.

Pour in the marjoram leaves and the oil in a trickle, adjusting gradually while working with the pestle.

Add the Parmesan cheese PDO, continuing to pound.

Add a pinch of salt, work again with the pestle: the final consistency should be creamy, not liquid and will be semi-grainy.

Set aside until ready to use.

For pansoti

Pour the flour on a pastry board

Create a hole in the center then pour the eggs, a pinch of salt and start kneading by hand.

When the eggs are absorbed, continue to add the white wine

Knead for a few moments then proceed with the water, a little at a time flush while continuing to knead.

Adjust if you need the entire dose proposed, based on the absorption capacity of the flour.

Work for a few minutes, energetically, on the workbench.

Let the dough rest at room temperature, covered with a cloth or with an upside-down bowl or with plastic wrap, for about half an hour.

In the meantime, prepare the filling: proceed to clean the herbs

Cut away the leatheriest part of the stems

Boil in for 3-4 minutes.

Drain them in water and ice to keep the color bright.

Drain well and squeeze them

Chop them with a knife, finely.

In a bowl, collect the chopped vegetables, the prescinseua (or cow’s milk ricotta) and then the grated Parmesan cheese PDO

Also add the egg.

Grate the nutmeg

Flavor with fresh marjoram and a pinch of fine salt.

Stir and set aside.

Take a piece of dough

Pass it through the roller of the pasta machine, gradually to obtain strips with a rather thin thickness.

From each strip make squares of 8-10 cm with the smooth pastry cutter washer. Fill them in the center with a little filling

Make the pansoto: lightly brush the edges of the dough to make it adhere better.

Close in a triangle

Fold the tip

Join the two ends sealing well.

You will have to get a sort of tortello.

Boil the water

Add salt to a boil and boil the pansoti for about 7 minutes.

You can dilute the walnut sauce with cooking water.

Stir and once ready

You can drain them directly into the bowl with the sauce.

On serving plates you can decorate with a little more marjoram

Serve

Allergens

Garlic: very rare cases of garlic reactivity reported

Flour: contains gluten from cereals included in EU Regulation 1169/2011

Milk: included among the allergens in EU Regulation 1169/2011

Marjoram: possible cross-reaction in case of sensitivity to Lamiaceae (or Labiatae): thyme, sage, mint, rosemary, oregano, nepeta,,,,

Nutmeg: possible reaction in case of intolerance to spices

Walnuts: included among the allergens in EU Regulation 1169/2011

Extra virgin olive oil: unusual allergy; intolerance not described

Bread: cereals containing gluten included in EU Regulation 1169/2011

Parmesan cheese PDO: contains milk allergens

Prescinseua (Cottage Cheese) milk allergens

Egg: included among the allergens in EU Regulation 1169/2011

Wine: presence of sulphites included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Herbs: source of Vitamin E that protects the immune system from harmful fatty acids and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Partially or totally skimmed milk: useful for the proper functioning of the cardiovascular system

Walnuts: Zinc carriers, an element favourable to the proper functioning of the immune system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. Useful for liver function for the supply of omega 3 and 6 fatty acids

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Parmesan cheee PDO, useful for the functioning of the liver due to the contribution of vitamins, mineral salts and antioxidants

Ricotta cheese. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Eggs: source of Vitamin E that protects the immune system from harmful fatty acids

Safety / Intended use

Product also intended for subjects suffering from:

• Anorexia-weight loss
• Mucositis (inflammation and lesions of the oral cavity)