Squeeze the cooked greens until they no longer release water, then cool them before mixing the filling. Roll the dough thinly and press the edges firmly around the filling, keeping air out of each parcel.
Make ahead Prepare the filling and walnut sauce ahead and refrigerate them promptly in covered containers. Shape the pasta close to cooking time, or freeze the uncooked parcels spaced apart on a tray before transferring them to a container.
Pansoti al sugo di noci
Prep 1 hr 30 min · Cook 30 min · Rest 30 min · Serves 6 · Difficulty Medium
Method
Mix 400 g flour with the wine, 120 ml water and a little salt. Knead for about 8 minutes until smooth and elastic, adding a few drops of water only if necessary. Cover and rest for 30 minutes while preparing the filling.Mix 14 oz flour with the wine, ½ cup water and a little salt. Knead for about 8 minutes until smooth and elastic, adding a few drops of water only if necessary. Cover and rest for 30 minutes while preparing the filling.
Bring about 4000 ml water to a boil and salt lightly. Boil the cleaned borage and chard leaves for about 5 minutes, until tender. Lift them out, keeping the water in the pot. Cool the greens, squeeze very firmly in a clean cloth and chop finely.Bring about 17 cups water to a boil and salt lightly. Boil the cleaned borage and chard leaves for about 5 minutes, until tender. Lift them out, keeping the water in the pot. Cool the greens, squeeze very firmly in a clean cloth and chop finely.
Soften the onion in 15 ml oil over gentle heat for about 5 minutes. Add the greens and half the marjoram and stir for 2 minutes to dry them further. Cool, then mix with the drained prescinsêua, eggs and Parmigiano. Season with a little salt.Soften the onion in 1 tbsp oil over gentle heat for about 5 minutes. Add the greens and half the marjoram and stir for 2 minutes to dry them further. Cool, then mix with the drained prescinsêua, eggs and Parmigiano. Season with a little salt.
For the sauce, cover the walnuts with boiling water for about 2 minutes, drain and rub off the loose skins. Soak the bread crumb in the milk for 10 minutes, then squeeze lightly, reserving the milk.For the sauce, cover the walnuts with boiling water for about 2 minutes, drain and rub off the loose skins. Soak the bread crumb in the milk for 10 minutes, then squeeze lightly, reserving the milk.
Process or pound the walnuts, bread, pine nuts, garlic and remaining marjoram with a little salt. Blend in the remaining 30 ml oil and enough reserved milk to make a smooth, spoonable sauce. Put it in a large serving bowl; do not heat it in a pan.Process or pound the walnuts, bread, pine nuts, garlic and remaining marjoram with a little salt. Blend in the remaining 2 tbsp oil and enough reserved milk to make a smooth, spoonable sauce. Put it in a large serving bowl; do not heat it in a pan.
Roll the rested dough in portions to a thin sheet, about 1 mm thick, keeping the rest covered. Cut into squares about 7 cm wide. Place a small teaspoon of filling in the center of each, moisten an edge if needed and fold diagonally into plump triangles. Press out the air and seal firmly. Dust the board with the remaining flour.Roll the rested dough in portions to a thin sheet, about 1 mm thick, keeping the rest covered. Cut into squares about 2¾ in wide. Place a small teaspoon of filling in the center of each, moisten an edge if needed and fold diagonally into plump triangles. Press out the air and seal firmly. Dust the board with the remaining flour.
Return the greens’ cooking water to a gentle boil, topping it up if needed. Cook the pansoti in two or three batches for about 4–5 minutes, until the pasta is tender and the filling is cooked. Test a parcel before lifting out the batch.Return the greens’ cooking water to a gentle boil, topping it up if needed. Cook the pansoti in two or three batches for about 4–5 minutes, until the pasta is tender and the filling is cooked. Test a parcel before lifting out the batch.
Stir a few spoonfuls of hot pasta water into the walnut sauce to loosen it. Lift the pansoti into the bowl with a slotted spoon and fold gently through the sauce. Serve immediately.Stir a few spoonfuls of hot pasta water into the walnut sauce to loosen it. Lift the pansoti into the bowl with a slotted spoon and fold gently through the sauce. Serve immediately.
