pansotti con salsa di noci
TOTAL TIME: 2 hours
MAKES: 6 to 8 servings (about 64 pansotti)
This triangular shaped ravioli hails form Liguria. Serve it with this walnut pesto as a sauce as in this recipe, or serve it with your favorite tomato or brown butter sauce.
- 1 pound Swiss chard, stems and center ribs reserved for another use and leaves coarsely chopped
- 1/3 cup finely chopped fresh basil leaves
- 1 garlic clove, thinly sliced
- 1 teaspoon fine sea salt
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- 3/4 cup fresh ricotta cheese
- 1 large egg
- 1 teaspoon freshly ground black pepper
- 3 cups unbleached all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 1/4 cup dry white wine
- 1/3 to 1/2 cup water
- 1 large egg
FOR FILLING: Bring a large pot of water to a boil. Add chard and cook for 3 minutes. Drain, then squeeze out all excess water. Finely chop together chard and basil.
Mound garlic and salt on a cutting board. Using the blade and flat side of a chefs knife, chop and blend together garlic and salt to a paste. In a bowl, combine greens, garlic paste, Parmigiano-Reggiano, ricotta, egg and pepper. Cover bowl and set aside.
FOR DOUGH: In a large bowl, whisk together flour and salt. Mound flour mixture and form a well inthe center. Add wine, ⅓ cup water and egg to the well. Using a fork, gently break up yolk and slowly incorporate flour from inside rim of well. Continueuntil liquid is absorbed, then knead in bowl until dough forms a complete mass. Transfer to a well-floured work surface and knead for 3 to 4 minutes more. If dough is not coming together, add more water by the tablespoonful to moisten. Wrap dough tightly in plastic wrap and let rest for 30 minutes.
Unwrap dough and knead for 5 minutes. Flatten dough so that it will fit through the rollers of a hand-cranked pasta machine. Set rollers of pasta machine at the widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it is smooth and the width of the machine.
Cut dough into 3 pieces; cover 2 pieces with a clean dishtowel. Begin rolling pasta through machine, decreasing the setting one notch at a time (do not fold or turn pasta) until sheet is 1/8-inch-thick. Cut pastasheet into 2 pieces. Dust both sides of sheets with flour and cover 1 sheet with a clean dishtowel. Cut 1 sheet of pasta into 3-inch squares. Fill each with 1 teaspoon filling. Fold into triangles and seal with a dab of water. Transfer to a clean, dry lightly floured baking sheet. Repeat with remaining pasta sheet, then roll, cutand fill remaining dough,1 piece at a time.
To cook the pansotti, bring a large wide pot of salted water to a boil. Boil pansotti in batches of 25 until tender, 3 to 4 minutes. Using a slotted spoon, transfer to a colander to drain, then transfer to a large bowl. Immediately toss with sauce and serve.
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