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Best Easy Pansotti con Salsa di Noci Recipe

Name: Best Easy Pansotti con Salsa di Noci Recipe
Total time: 60 min
Yield: 225 g
Ingredients: all-purpose flour 2 cups; large eggs 2 pieces; ricotta cheese 1 cup; chopped wild herbs (chard, parsley, dandelion) 1.5 cups; walnuts 1 cup; whole milk 0.5 cup; grated Parmesan cheese 0.5 cup; extra-virgin olive oil 2 tbsp; garlic 2 cloves; nutmeg 0.25 tsp; salt 1 tsp; black pepper 0.5 tsp

Triangular pasta stuffed with wild herbs and dressed in creamy walnut sauce from Liguria. This vegetarian mediterranean dish is a fresh, unique family meal with rich, earthy flavor.

Cook 60 min Difficulty NORMAL 540 kcal

#mediterranean #vegetarian

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Ingredients

Main ingredients

all-purpose flour 2 cups
large eggs 2 pieces
ricotta cheese 1 cup
chopped wild herbs (chard, parsley, dandelion) 1.5 cups
walnuts 1 cup
whole milk 0.5 cup
grated Parmesan cheese 0.5 cup

Seasonings/Sauce

extra-virgin olive oil 2 tbsp
garlic 2 cloves
nutmeg 0.25 tsp
salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 60 g 44%

Protein 16 g 12%

Fat 25 g 44%

Serving size 225g

Cooking steps

1

Make the pasta dough: Combine flour and eggs in a bowl, knead until smooth and elastic. Cover and rest for 30 minutes.
2

Prepare the filling: Sauté wild herbs and garlic in olive oil over medium heat for 4 minutes until wilted, then cool. Mix with ricotta, Parmesan, nutmeg, salt, and pepper.
3

Roll out the dough thinly on a lightly floured surface. Cut into 3-inch squares and place a spoonful of filling in the center of each.
4

Fold squares into triangles, pressing edges firmly to seal. Ensure no air pockets remain to avoid bursting during cooking.
5

Prepare walnut sauce: Blend walnuts, milk, garlic, olive oil, Parmesan, salt, and pepper until creamy and slightly textured.
6

Cook pansotti: Boil water and add salt. Cook pansotti for 3–4 minutes until floating and tender, then drain carefully.
7

Toss pansotti in warm walnut sauce. Serve immediately, garnish with extra Parmesan and a drizzle of olive oil.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Walnuts are the defining ingredient in the creamy Salsa di Noci sauce for Pansotti, providing a rich, earthy flavor. The filling also relies heavily on wild herbs and ricotta, which give the pasta its distinctive Ligurian identity.

Q. How do I avoid pansotti bursting or becoming soggy?

Be sure to press the edges of the dough firmly and remove any trapped air when folding. Overfilling or undercooking can lead to bursting, so monitor the pasta as it cooks and remove as soon as it's tender and floating.

Q. What heat should I use for sautéing the herbs?

For the filling, sauté the wild herbs and garlic over medium heat. This allows the herbs to wilt without burning and helps preserve their fresh flavor for the stuffing.

Q. How many calories per serving and what's the macronutrient profile?

Each serving contains approximately 540 kcal, with 60g carbohydrates (44%), 16g protein (12%), and 25g fat (44%). The dish combines a balanced amount of carbs and fats, suited for vegetarian Mediterranean diets.

Q. Which ingredients contribute most to the creamy texture of the sauce?

Walnuts, whole milk, and Parmesan cheese are blended together to create the creamy walnut sauce. The texture is enhanced by olive oil, which adds richness while ensuring the sauce coats the pansotti evenly.

Best Easy Pansotti con Salsa di Noci Recipe

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