Try this delicious filling and sauce with your favorite homemade pasta recipe.
Pansotti, meaning ‘pot bellied’ in Italian, is a triangular shaped stuffed ravioli.
- 3 bunches Swiss chard, cleaned with the middle rib removed
- 1 clove garlic, finely minced
- 2-3 Tbsp butter
- Whole milk ricotta
- Handful of fresh marjoram leaves
- 2 egg yolks
- Handful of Parmesan cheese
- Nutmeg to taste
- Fresh borage if you have it in the garden (optional)
- 2 cups walnuts
- 1/2 cup bread crumbs
- 1 clove garlic
- 1 Tbsp pine nuts
- 1/2 tsp extra virgin olive oil
- 1 pint heavy cream
- Salt and white pepper
- Parmesan cheese for garnish
- 1/2 cup milk
Boil the Swiss chard and borage, if using, in a small amount of salted water. Once cooked, squeeze out all the water. Mince greens, then add the greens to a medium skillet and sauté lightly with the minced garlic and 2-3 Tbsp of butter.
Put the greens in a large bowl to cool. When cooled add the ricotta, eggs, salt, marjoram, Parmesan cheese and fresh nutmeg and mix well. The mixture should not be wet but moist. Prepare your pasta dough to make your pansotti, which are shaped into triangles not squares.
Put walnuts in warm water for 1/2 hour to blanch. Rub the outer walnut skins off. Soak bread crumbs in milk.
Add the walnuts to a food processor or a mortar and pestle and crush fine. Add the garlic and mix together. Throw in a handful of pine nuts and continue to blend all together.
Squeeze the milk from the breadcrumbs. In a small bowl, add the nut mixture, breadcrumbs and blend with the olive oil to make a paste that is creamy and thick. Add the cream to form a nice smooth thick sauce. Add salt and white pepper to taste. Sprinkle with Parmesan cheese to serve.