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Chef Paolo Laboa's Pansotti



For the dough

5 cups 00 flour

3 large eggs

1 to 2 ounces dry white wine


For the filling - greens change depending on season

14 ounces chard

7 ounces spinach

7 ounces borage

7 ounces endive

1 clove of garlic

Extra-virgin olive oil

1 cup ricotta cheese

4 tablespoons grated Parmigiana Reggiano cheese

1 egg

1/2 to 1 bunch fresh marjoram, minced

Freshly ground nutmeg

Sea salt


For the dough
Put flour on table and make a hole in the middle like a volcano.

Add the eggs to the center and stir with a fork.  Add white wine, a pinch salt to the eggs.  Slowly work flour into the liquid, the dough will begin to firm up.  When the dough is together, knead it, blending and pressing it with the lower part of your palm many times.

If dough is too dry, wet your palms and refresh the dough.  Repeat if needed until you get a dough that is soft and elastic.  Test dough by pressing it with your finger, if the dough bounces back it is ready.  Let the dough rest for at least 30 minutes under a damp kitchen towel, or wrapped in plastic.

For the filling
Wash the greens. Boil them in salted water for 5 minutes then drain and press all of the liquid out of the greens and chop them finely.

Sautè greens with two tablespoons of olive oil and a clove of garlic for a few minutes. 

Put the greens in a large bowl.  Add the egg, ricotta cheese, cheese, half of the marjoram and add pinch of nutmeg. Stir gently.  Taste.  Add salt and more marjoram, if needed.

Shaping Pansotti
Divide the dough into four small balls.  Take one at the time and leave the others wrapped or covered with a damp kitchen towel.  Roll the dough in a thin sheet with the help of a pasta machine or with a rolling pin and cut it in small squares (7-8 cm or about 3-inches).

In the center of each square, spoon a small amount of filling.  Wet the sides of the square with water.  Bend the dough along the diagonal obtaining a triangle.  Press with the fingers along the borders in order to seal the filling inside the pasta.  Try to eliminate the air inside the pansotti starting pressing from the center to the sides.  Join the edges of the triangle (those along thdiagonal) and press with your fingers to seal them together.

Lay each pansotti down on a surface dusted with flour and sprinkle with other flour.

Blanche pansotti in a big pan full of salty water for 3 to 4 minutes.  Season with walnut sauce or butter and parmesan cheese.

This recipe is featured on show 2812 – Cooking of Liguria.


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