Typical food from LIGURIA
PANSOTI

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PANSOTI with walnut sauce
Pansoti are usually a little larger than regular Italian pasta named ravioli.
To prepare them properly, you need to use green vegetables that grow wild in the Ligurian hinterland.
Alternatively, two bunches of borage and half a kilo (18 oz) of silver beet will do as a substitute, these must be seasoned with salt, pepper and marjoram, and mixed with two eggs.
These days, ricotta is used in the filling but once pansoti were only made with vegetables and eggs, whit a few mushroom added for extra flavor.
The dough is made from flour and a single egg, and must be rolled out extremely thinly.
Pansoti can be served with butter and sage, but they are simply heavenly whit walnut sauce.
Making this sauce is dead easy: grind twelve walnut kernels, place them in a cup and mix with 250 g (9 oz.) of lukewarm cream.Add 40 gr.(1,4 oz.) of melted butter and pour the sauce over pansoti.

 

 

 

                          

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