Pansoti with walnut sauce
Recipe by Ursula Ferrigno
SERVES 6
Preparation 40 minutes
Cooking 25 minutes
for the pasta
250g Italian '00' plain flour
½ tsp sea salt
2 medium eggs
for the filling and sauce
60g chopped chervil
60g chopped chives
60g chopped marjoram
2 garlic cloves
1 medium egg
90g ricotta cheese
125g slightly dry, coarse breadcrumbs,
soaked in water and squeezed dry
125g shelled walnuts
90g Parmesan cheese, freshly grated
125ml double cream
4 tbsp extra-virgin olive oil
sea salt and pepper
To make the pasta, heap the flour in a mound on a board, sprinkle over the salt and make a well in the centre. Break the eggs into the well and gradually work them into the flour, adding sufficient water to make a soft dough. Knead until smooth and elastic. Wrap in cling film and chill for 20 minutes.
For the filling, mix the chopped herbs, garlic, egg and ricotta together in a bowl and add half of the soaked breadcrumbs. Mix well, seasoning with salt and pepper to taste.
Blanch the walnuts in boiling water for 1 minute, then drain and peel off the skins. Place the nuts in a blender with the remaining soaked breadcrumbs, 1 tbsp Parmesan, the cream and olive oil. Blend to a creamy consistency. Transfer the sauce to a small saucepan and warm gently.
Roll out the pasta dough, using a pasta machine, to the second thinnest setting. Cut into 6cm (2½ inch) squares. Place a small amount of filling in the centre of each square and fold the dough back over to form a triangle, pressing the edges together lightly to seal in the filling.
Cook the pansoti in plenty of boiling salted water until al dente (tender but firm to the bite), for about 3 minutes. Drain and serve topped with the walnut sauce and remaining Parmesan.
