PANSOTTI CON SALSA DI NOCI

PANSOTTI CON SALSA DI NOCI (in walnut sauce, for four)

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Pansotti is the Ligurian regional name for ravioli, and the locally used filling is a mixture of wild herbs, including borage, chervil, dandelion greens, marjoram and chives. Since some of these are difficult to find, the pansotti recipe below calls for oregano and zucchini. Pansotti also can be filled with a mixture of beet greens, Belgian endive, chicory, marjoram or spinach leaves.

¼ cup plus 3 tablespoons extra virgin olive oil

½ medium red onion, finely chopped

4 cloves garlic, thinly sliced

1 medium zucchini, sliced into 1/16 inch thick rounds

1 bunch oregano, leaves only

½ cup toasted bread crumbs

1 cup roughly chopped walnuts

2 teaspoons hot red pepper flakes

1 large egg

½ cup ricotta

½ cup freshly grated pecorino Romano

½ teaspoon freshly grated nutmeg

½ cup finely chopped Italian parsley

salt and freshly ground black pepper

1-1/4 pounds basic pasta dough, (or about 32 square dumpling or wonton wrappers)


1.In a 10 to 12 inch saute pan, heat 3 tablespoons of the olive oil over medium heat until smoking. Add the onion and half the garlic and cook until softened and lightly browned, 6 to 8 minutes. Add the zucchini and oregano and cook until the zucchini is very soft, 3 to 4 minutes. Remove from heat and allow to cool.

2. In another large saute pan, heat the remaining ¼ cup olive oil over medium heat until smoking. Add the remaining garlic and cook until light golden brown, 2 to 3 minutes. Add half of the bread crumbs, the walnuts and red pepper flakes and cook, stirring to mix well, for 2 to 3 minutes. Remove from heat and set aside.

3. In a medium bowl, stir together the zucchini mixture, egg, ricotta, half of the pecorino, the nutmeg and half of the parsley until well mixed. Season the mixture lightly with salt and pepper. Set aside ¼ cup to finish the dish.

4. To make the pansotti with fresh pasta, roll the dough through the second thinnest setting of a pasta machine and lay the sheets on a lightly floured work surface. Cut the pasta into 3 inch squares, place 1-1/2 teaspoons of filling in the center of each square and fold over to make a triangle, pressing to seal the edges. To make the pansotti with dumpling wrappers, place 1-1/2 teaspoons of filling in the center of each square. Lightly brush edge of wrapper with water and fold over to make a triangle, pressing to seal the edges. Transfer to a baking sheet dusted with flour.

5. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt. Drop the pansotti into the water and cook until the pasta is tender, 3 to 4 minutes.

6. Drain the pasta, reserving ½ cup of the cooking water, and add the pasta to the pan with the walnut mixture.

7. Place the pan over medium heat, add ¼ cup of the cooking water and the reserved filling mix, and toss lightly to coat. Add the remaining parsley and pecorino and toss well, adding more pasta water if necessary. Transfer to a heated bowl, sprinkle with the remaining bread crumbs and serve immediately.

 

adapted from Mario Batali, Molto Italiano

 

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