Pansotto with Walnut Sauce

Directions

Prepare the dough in a food processor or by making a Fontana; use only enough wine to make a workable dough. Knead the dough for several minutes until you have a smooth ball. Let rest, covered, for 30 minutes.

Finely chop the Swiss chard, beet greens or mustard greens and the spinach. Put the greens in a bowl with eggs, cheese and salt and blend well. Refrigerate until ready to use.

Place the walnuts, pine nuts, salt and garlic in a food processor and pulse to a paste. Add the cheese; pulse once or twice. Gradually add the olive oil until a smooth sauce is obtained. Transfer to a saucepan and stir in the marjoram or parsley. Keep the sauce warm while the pansotti are cooking.

Divide the dough into quarters; run each piece through a pasta machine to make long sheets.

Arrange a scant teaspoon of the filling on one sheet of dough, spacing the filling about 1 inch apart. Make two rows on the sheet of dough. Top with a second sheet of dough and use a triangular cutter to make the pansotti or cut 2-inch squares by hand and fold the dough over the filling to create a triangle shape. Seal the edges well.

Place them on clean towels, leaving a bit of space between them. Continue until all the dough and filling is used.

Cook them in boiling salted water until al dente. Drain with a slotted spoon and toss them with the walnut sauce. Serve hot and pass grated Parmigiano Reggiano cheese to sprinkle on top.

*Where do we purchase our 00 Flour? http://www.kingarthurflour.com/shop/items/king-arthur-italian-style-flour-3-lb

This recipe is featured on show 2110 – Classic Pasta of Liguria.