Pansotti - Primi Piatti
Pansotti are filled pastries from Liguria.
The name is derived from “pancia” (belly), as the filling in the pastry is shaped like a belly.
Ingredients for 6 people:
for the filling:
150g ricotta cheese
600g mixed herbs (borage, spinach, chard, chervil, dandelion – depending on availability and
100g fresh grated parmesan cheese
1 tbsp. olive oil
For the dough:
1 glass of water
3 tbsp. white wine
Wash the herbs, blanche briefly and chop finely.
Mix with the ricotta cheese, parmesan cheese and oil. Add nutmeg and salt to taste.
Mix the flour, white wine, egg and salt and knead into a dough, leave to rest.
Roll out the dough thinly and sprinkle with flour. Cut out squares (about 10x10cm), place 2 tbsp.
of the filling on each and fold over diagonally. Seal the corners well.
Cook the Pansotti in salted water for 7 – 8 minutes. Use a slotted spoon to remove the from the water.
Serve with a nut sauce and parmesan cheese.