Ligurian Walnut Sauce: Traditional Recipe for Pansoti and Ravioli
Dive into the heart of Ligurian cuisine with the walnut sauce, a creamy and flavorful dressing, second only to the celebrated Genovese pesto. This traditional recipe is the perfect pairing to highlight the delicate flavor of Liguria’s pansoti (pasta stuffed with greens and ricotta) and lean ravioli (with spinach and ricotta).
The authentic preparation of the walnut sauce calls for fresh shelled walnuts, traditionally crushed in a marble mortar with high-quality extra virgin olive oil and other selected ingredients. While the use of a food processor is common today for convenience, the mortar imparts a unique texture and flavor to this typical Ligurian sauce.
The walnut sauce recipe has local and family variations. Tradition may include prescinsêua, an acid curd from Genoa similar to a soft ricotta, often substituted outside Liguria with fresh milk or cream.
Here I reveal a handed-down version true to Ligurian tradition, using milk for a light, easily digestible texture. This homemade walnut sauce is a true treasure of Ligurian gastronomy, a symbol of genuine, healthy cooking using simple but quality ingredients. Perfect to dress pansoti, ravioli, trofie with walnut pesto, trenette and baked lasagna, it is also delightful spread on crostini for an unforgettable Ligurian appetizer. Discover the true taste of Liguria with this easy recipe!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Italian
- Energy 639.01 (Kcal)
- Carbohydrates 11.86 (g) of which sugars 3.04 (g)
- Proteins 12.22 (g)
- Fat 61.05 (g) of which saturated 4.79 (g)of which unsaturated 5.30 (g)
- Fibers 3.02 (g)
- Sodium 232.36 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
WHAT YOU NEED TO MAKE LIGURIAN WALNUT SAUCE
- 2 cups walnuts (shelled)
- 4 2/3 tbsp extra virgin olive oil
- 1.5 oz stale bread crumb (to be soaked in milk (about 1/3 cup))
- 1.5 oz grated Parmigiano-Reggiano
- 1 oz pine nuts
- milk (to soften the bread crumb)
- 1 clove garlic
- A few leaves marjoram
- to taste salt
Tools
- Food processor
Quick Preparation Ligurian Walnut Sauce Step-by-Step Guide
Start by soaking the stale bread crumb in warm milk for a few minutes. This step is crucial to obtain a creamy walnut sauce with the perfect texture.
When the crumb is soft and fully soaked with milk, drain it well and squeeze out the excess liquid gently with your hands.Transfer the squeezed bread crumb directly into the bowl of the food processor.
Add the shelled walnuts, the prized grated Parmigiano Reggiano, the pine nuts, one garlic clove with the green sprout removed (for easier digestion), a few leaves of fresh marjoram (use sparingly due to its strong flavor) and a generous amount of Italian extra virgin olive oil.Pulse all the ingredients for a few minutes until you achieve a creamy, smooth and homogeneous consistency.
Taste the resulting walnut sauce and adjust the salt to your preference.Your homemade walnut sauce is now ready to dress your favorite dishes.
Remember, as with traditional pesto, Ligurian walnut sauce is a condiment that does not require cooking in order to best preserve its authentic flavor and aroma.
STORAGE
To best preserve your walnut sauce, transfer it into sterilized glass jars with airtight lids. Store the jars in the refrigerator for up to 4–5 days. We strongly discourage freezing the walnut sauce, as the texture may be altered significantly after thawing.
Useful Tips for a Perfect Ligurian Walnut Sauce
Optimal Use: Do Not Cook or Heat the Walnut Sauce Important: This traditional walnut sauce should be used raw to best preserve its fresh flavor and organoleptic properties. Avoid cooking or reheating it under any circumstances.
Finishing the Pasta: Secret to a Creamy Walnut Sauce During the final dressing of the pasta (such as pansoti, ravioli, trofie or trenette), reserve a cup of the pasta cooking water.
If the homemade walnut sauce is too thick, add one or two tablespoons of this starchy water gradually. This will help emulsify the dressing, making it creamier and more enveloping.
Customize the Recipe: Garlic-Free Option for a Milder Sauce If you don’t like the strong taste of garlic or have digestion issues, you can safely omit it from the recipe without compromising the final result. The walnut sauce will still be delicious and flavorful.
Creative Recycling: Use Leftover Nuts for the Walnut Sauce A waste-reduction tip: consider this walnut sauce recipe as an excellent way to use leftover nuts (such as walnuts, almonds, hazelnuts, etc.) that often remain after the holidays or other occasions.
With a little time and a nutcracker, you can turn these “leftovers” into a tasty dressing for your favorite Ligurian first courses, creating a unique and flavorful mixed-nut sauce. Just make sure the nuts are still fresh and not rancid.
