Pansoti with Walnut Sauce

🛒 Ingredients

• 00 Flour 50 g · 182 kcal
• Egg (medium) 20 g · 31 kcal
• Water (for pasta dough) 5 g · 0 kcal
• Ricotta cheese (part-skim) 60 g · 99 kcal
• Fresh spinach 20 g · 5 kcal
• Parmigiano Reggiano cheese 13 g · 52 kcal
• Walnuts 30 g · 196 kcal
• Stale crustless white bread 10 g · 27 kcal
• Whole milk 20 g · 12 kcal
• Garlic clove 1 g · 2 kcal
• Extra virgin olive oil 15 g · 132 kcal
• Fresh marjoram leaves 2 g · 0 kcal
• Water (for sauce) 10 g · 0 kcal

👨‍🍳 Instructions

1. First, prepare the pansoti dough: mound the '00' flour on a clean surface, make a well in the center, and crack in the egg. Gradually incorporate the flour, adding a tablespoon of water if needed, to form a firm dough.
2. Knead the dough for 10-15 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes.
3. For the filling, finely chop the fresh spinach and sauté it briefly until wilted, then squeeze out any excess water. Combine the spinach with ricotta cheese, grated Parmigiano Reggiano, and a pinch of nutmeg and salt.
4. Prepare the Salsa di Noci: soak the stale bread in milk for a few minutes, then squeeze it dry. In a food processor, combine the walnuts, soaked bread, garlic, fresh marjoram leaves, and half of the Parmigiano Reggiano.
5. Process the ingredients until a coarse paste forms, then gradually drizzle in the extra virgin olive oil while blending until smooth and creamy. If too thick, add a tablespoon of water.
6. Roll out the pansoti dough thinly, then cut it into squares or circles. Place a small spoonful of filling in the center of each, then fold and seal to form traditional triangular shapes, ensuring no air is trapped inside.
7. Bring a large pot of salted water to a rolling boil. Carefully add the pansoti and cook for 5-7 minutes, or until they float to the surface and are al dente.
8. Drain the pansoti and gently toss them with the prepared salsa di noci. Serve immediately, garnished with extra Parmigiano Reggiano and fresh marjoram leaves.