Pansotti
Ligurian greens-filled pasta & walnut sauce
Plump pasta parcels hold greens, ricotta and marjoram, with a creamy walnut sauce in the familiar Ligurian pairing.
Triangular parcels in walnut sauceGreens and marjoram,
wrapped in Ligurian pasta.
Pansotti are Ligurian filled pasta with a soft center of leafy greens and cheese. Their shape may be triangular, folded or curved, depending on the maker. Marjoram gives the filling a gentle herbal flavor, while walnut sauce brings a rich, slightly textured coating.
Traditional preparations use preboggion, a mixture of local wild greens, and may include prescinsêua, a fresh Genoese curd. The home recipe uses purchased spinach, chard and ricotta instead, with a little white wine in the dough.
Explore by food: Pasta · Vegetables & cheese
Let’s make pansotti con salsa di noci.
Four generous first courses, about 36 triangular parcels. Purchased spinach, chard and ricotta replace wild greens and Genoese curd. Make a walnut sauce.
About 36 large triangular pansotti, serving four as a generous first course.
What you’ll need
Pasta
- 300 gtype 00 flour, plus 30 g for rolling and trays
- 1 largeegg, about 50 g without shell
- 70 mldry white wine
- 50 mlwater, plus up to 15 ml if needed
Filling
- 300 gfresh spinach
- 300 gchard leaves, tough stalks removed
- 150 gricotta, drained
- 30 gParmigiano-Reggiano, finely grated
- 2 tspfresh marjoram leaves, chopped
- 1 pinchground nutmeg
- to tastefine salt and black pepper
Sauce
- 150 gshelled walnuts
- 30 gsoft white bread without crust
- 100 mlmilk
- ½ smallgarlic clove
- 20 gParmigiano-Reggiano, finely grated
- 30 mlextra-virgin olive oil
- 1 tspfresh marjoram leaves
- to tastefine salt
Cooking
- 5 lwater, divided: 1 l for greens and 4 l for pasta
- 25 gcoarse salt, for pasta water
Do not substitute unfamiliar foraged greens. The 45-minute rest allowance includes dough relaxation and cooling the greens. Rolling speed and pasta thickness can extend the schedule. Walnut sauce thickens as it stands; loosen it with reserved cooking water.
How to make it
- 01
Make and rest the pasta
Mix 300 g flour, egg, wine and 50 ml water. Knead for 8–10 minutes until smooth and firm, adding a little of the extra water only if needed to bring dry crumbs together. Wrap and rest for 30 minutes.
- 02
Prepare the greens
Bring 1 l water to a boil in a large covered pot. Add chard and spinach in handfuls and cook for 5–7 minutes until tender. Drain, spread in a shallow dish and cool for about 15 minutes. Squeeze thoroughly in a clean towel and chop finely. Mix with ricotta, 30 g cheese, chopped marjoram, nutmeg, salt and pepper; refrigerate while rolling.
- 03
Fill and fold
Roll small portions of dough to about 1 mm thick, keeping unused dough covered. Cut into 7 cm squares. Put about 2 tsp filling in each center, fold corner to corner into a triangle and press edges firmly, excluding air. Lightly dampen an edge with some of the measured extra water only if it is dry. Set apart on lightly floured trays. Allow about 45 minutes for rolling and shaping.
- 04
Blend the walnut sauce
Soak bread in milk for 5 minutes. Blend bread and all its milk with walnuts, garlic, 20 g cheese and marjoram to a thick, slightly textured sauce. Blend in oil and season with salt. Transfer to a large serving bowl.
- 05
Boil and coat gently
Bring remaining 4 l water to a boil and add coarse salt. Simmer pasta in two batches for about 5–7 minutes, checking a sealed edge for tenderness. Reserve 250 ml pasta water. Loosen walnut sauce with 80 ml of that water, adding more until it coats a spoon. Lift pasta into the bowl, turn gently and serve immediately. Keep the sauce off direct heat.
More to discover…
PrimiAcquacotta
Slow-cooked onions, celery and tomatoes make a savory broth, served over toasted bread with an egg and grated pecorino.
PrimiAgnolotti del Plin
Small pinched pasta parcels hold a fine filling of braised veal, pork and spinach, dressed simply with butter and sage.
AntipastiAntipasto Misto
Cured meats, cheeses, olives and preserved vegetables make a shared Italian starter, with bread for assembling small bites.