pansotti with walnut sauce

pansotti con salsa di noci

6 servings

Pansotti is a triangular shaped ravioli from Liguria. This one, filled with chard and fresh ricotta, is delicious with the walnut pesto, However you can also serve the sauce over purchased vegetable ravioli or even over dried pasta.

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Ingredients

3/4 cup walnut pieces
1 cup (1/2-inch) cubes day-old rustic bread
Coarse sea salt
Freshly ground black pepper
1 garlic clove, thinly sliced
1/3 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup fresh ricotta cheese
1/4 cup nonfat Greek yogurt
1 batch pansotti or store-bought vegetable and cheese ravioli

Instructions

Boil half of the nuts in a medium saucepan of water for 7 minutes. Meanwhile, put bread in a bowl, cover with tepid tap water and let stand for 5 minutes, then drain and squeeze out excess water.

Drain blanched nuts. With the tip of a paring knife, loosen and remove the skins. In a mortar, combine nuts (peeled and unpeeled), bread, 3/4 teaspoon salt and pinch pepper. Using the pestle with a rotary movement, grind mixture against wall of mortar until combined. Add garlic and grind until mixture is smooth. Working with 1 to 2 tablespoons at a time, drizzle in all but about 2 tablespoons of the oil, grinding and mixing to incorporate as you go. Add cheese and grind to incorporate, then add yogurt and remaining oil. Grind until sauce is combined.

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; reserve 1/4 cup pasta cooking liquid. Once all of the pansotti are cooked, add sauce and pasta cooking liquid; gently toss to combine. Serve immediately.

October 2010