Pansoti with Walnut Sauce

Ingredients

• 300 g All-purpose flour
• 3 whole Eggs
• 1 tbsp White wine
• 300 g Swiss chard
• 150 g Borage
• 200 g Ricotta
• 80 g Parmigiano reggiano
• 1 tbsp Marjoram
• 1 pinch Nutmeg
• 150 g Walnuts
• 20 g Pine nuts
• 1 clove Garlic
• 40 g Stale bread
• 100 ml Milk
• 60 ml Extra-virgin olive oil
• 1 to taste Salt
• 1 to taste Black pepper

Steps

1. Make the pasta: mound the flour, crack in the eggs and add a splash of dry white wine and a pinch of salt.
2. Knead 10 minutes into a smooth, elastic dough, wrap and rest 30 minutes at room temperature.
3. Wash the chard and borage, then blanch in salted boiling water for 2 minutes.
4. Drain, cool, and squeeze out all the water with your hands until very dry.
5. Chop finely.
6. For the filling, mix the chopped greens with the ricotta, grated Parmesan, one egg, chopped marjoram, a pinch of nutmeg, salt and pepper until smooth and compact.
7. Make the walnut sauce: soak the bread in the milk, then squeeze it.
8. Pound the walnuts, pine nuts, garlic, soaked bread and marjoram in a mortar (or blend) to a paste, then loosen with the olive oil and a little milk into a smooth cream.
9. Stir in the grated Parmesan and salt.
10. Roll the dough thinly with a pasta machine or rolling pin into long sheets about 1 mm thick.
11. Cut the sheets into 7 cm squares.
12. Place a teaspoon of filling in the centre of each, fold corner to corner into a triangle and press the edges firmly to seal, expelling air.
13. Bring a large pot of salted water to a gentle boil.
14. Cook the pansoti in batches for 4–5 minutes, until they float to the surface and the edges are tender.
15. Loosen the walnut sauce with a ladle of the hot pasta water.
16. Drain the pansoti, toss gently with the sauce, and serve at once with a little extra Parmesan.

Tips

• If you can't find borage, use only chard or add a little spinach and escarole. Never cook the walnut sauce — it is served raw and must be loosened with hot pasta water just before tossing.