Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Pansotti with Walnut Sauce (Pansotti in Salsa Di Noci)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 quantity pasta all'uovo, containing milk grated Parmesan or pecorino cheese, to serve HERB FILLING: 225g/8oz chopped mixed greens
3 tablespoons chopped parsley or chervil 1 tablespoon chopped fresh marjoram or oregano 2 spring onions, finely chopped
115g/4 oz ricotta cheese 3 tablespoons grated Parmesan or pecorino cheese 2 tablespoons soft white breadcrumbs
salt and freshly ground black pepper SALSA DI NOCI: 115g/4 oz walnut pieces 40g/1-1/2 oz pine nuts, toasted
2 tablespoons soft white breadcrumbs 2 tablespoons water 1 small clove garlic, chopped
115g/4 oz ricotta cheese 2 tablespoons grated Parmesan cheese 125ml/4oz extra-virgin olive oil
salt, to taste



1 Make the pasta according to the directions. Wrap in cling film and set aside.
2 FOR THE HERB FILLING: Place the greens in a saucepan with 3 tablespoons of water and simmer until tender, stirring occasionally. Transfer to a sieve and press out as much moisture as possible with the back of a wooden spoon. Finely chop the greens, herbs and spring onions in a food processor. Add the cheeses, breadcrumbs, and salt and pepepr to taste; process until well combined.
3 Roll out half the pasta dough on a floured surface until very thin. Cut in half and place heaped teaspoons of the filling evenly over one half, spacing the mounds 5cm/2in apart. if the pasta seems dry after placing the filling on top, brush between the mounds with water. Cover with the other half of the pasta and press well around each mound to seal. Cut into 5cm/2 in squares with a fluted pastry wheel or a knife. Lift onto a clean cloth. Repeat with the remaining pasta and filling. (If using a pasta machine, pass the dough through on the widest setting and finish on the second narrowest. Roll and fill two strips at a time so the pasta is as moist as possible for a good seal.) Set aside, uncovered, for 30 minutes. If not to be cooked within 30 minutes, cover with a clean cloth-they should be cooked within 2 hours.
4 FOR THE SALSA DI NOCI: Place all the ingredients in a food processor and process to a thick sauce.
5 Bring a large saucepan of salted water to the boil. Add the pansotti, about 10 at a time and boil for about 8 minutes, until just tender. Remove with a slotted spoon and place in a colander. When the last batch is cooked, return all the pansotti to the saucepan and return to the boil. Drain immediately in a colander. Divide the pasta between warm plates and top with 2 heaped talbespoons of walnut sauce.

Back