MAKES 8 1/2 DOZEN
1 cup “00” flour*
1 cup unbleached all purpose flour
1/3 to 1/2 cup white wine
1 teaspoons Extra Virgin olive oil
1 cup cooked Swiss chard, beet greens or mustard greens, squeezed very dry
1 cup cooked spinach, squeezed very dry
1/2 cup ricotta cheese
1 cup grated Parmigiano Reggiano or Grana Padano cheese
1/2 teaspoon salt
1/2 pound walnuts
1/3 cup pine nuts
1 clove garlic, peeled
1/2 cup ricotta cheese
1/2 cup extra virgin olive oil
2 1/2 tablespoons finely chopped marjoram or parsley
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.
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