Ligurian Pansotti. They are a typical first course of this region, very similar to classic ravioli, a truly delicious and tasty dish of fresh pasta.
A dish full of beautiful memories from my childhood with my mother.
They are perfect for those who may not eat meat, a true delight that’s easy to make, a dish that will surely make everyone happy and bring great satisfaction to whoever makes it.
This homemade pasta dish is extremely simple and also quick to make, the recipe for Ligurian Pansotti is really very easy and won’t require too many ingredients, in fact, they are really few, plus they are all easy to find.
A great relief for those who may not have too much time to get lost among the supermarket aisles, this is a truly simple, rustic, and super flavorful dish.
Personally, for the filling, I use 50% spinach and 50% borage (when it can be found, otherwise I replace it with chard). Then I use ricotta and plenty of grated cheese, and of course, aromatic herbs like marjoram and thyme.
A traditional Ligurian first course that will surely blow your mind with how good it is, and I am sure it will soon become your trump card; you’ll see the satisfaction, your loved ones will ask you to make it over and over again.
Great even on festive days like Christmas, when you serve this wonderful dish, everyone will be delighted, and you’ll see that it will make even those with a slightly more difficult palate happy.
They are usually seasoned with walnut sauce, but in my house, they love them with butter and sage.
Success is guaranteed!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 4/6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 442.07 (Kcal)
- Carbohydrates 45.48 (g) of which sugars 2.45 (g)
- Proteins 21.75 (g)
- Fat 20.39 (g) of which saturated 12.47 (g)of which unsaturated 7.47 (g)
- Fibers 3.01 (g)
- Sodium 784.32 (mg)
Indicative values for a portion of 150 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
Ingredients for Ligurian Pansotti
- 10.5 oz all-purpose flour
- 2 eggs
- as needed water
- as needed fine salt
- as needed remilled durum wheat semolina flour (for dusting)
- 12 oz spinach (weight indicated is raw)
- 12 chard (chard baby leaves, weight indicated is raw)
- as needed marjoram
- 12 oz ricotta (mixed, sheep as you prefer)
- 1 sprig thyme
- as needed nutmeg
- as needed fine salt
- 2.1 oz Parmigiano Reggiano PDO
- as needed butter
- leaves sage
- as needed grated Parmesan (for sprinkling)
Tools
- Food Scale
- Pastry Board
- Pasta Machines
- Bowl
- Pastry Cutter
- Cutting Board
- Mezzaluna
- Pot
- Mold
Steps for Ligurian Pansotti
Prepare the pasta by mixing the flour and beaten eggs, adding the necessary water and a pinch of salt.
(The amount of water may increase or decrease based on the humidity of the flour).
Work it for a long time to make the dough smooth and compact.
Wrap it into a ball, close it inside a towel, and let it rest for 30 minutes, or cover it with a plate.
Boil the spinach and baby chard in very little water, drain them, squeeze them, and chop them finely.
(I used a mezzaluna, but a blender will do as well).
In a bowl, mix the ricotta with the spinach, baby chard, and grated cheese.
Incorporate a mix of marjoram and thyme if you like, add nutmeg and a pinch of salt.
Mix very well.
After the resting period, roll out the pasta with a rolling pin or the appropriate machine.
Use a pastry cutter with a diameter of about 3 inches to make disks.
I used a ravioli mold as shown in the photo.
(Otherwise: On each disk, place a portion of filling the size of a hazelnut in the center. Lightly wet the edge of the disk and fold in half, trying to push out as much air as possible. Slightly press the edges and seal them with a fork).
(You can also make the pansotti into a triangle or like regular ravioli).
Place them on a tray well dusted with semolina.
Bring a pot of water to a boil, salt it, and add a drizzle of oil to prevent the ravioli from sticking together during cooking.
Meanwhile, in a large pan, melt the butter, add the sage leaves, and let them infuse for a few minutes over low heat.
Drain with the help of a slotted spoon and add them to the pan with the sauce.
Turn off the heat and add the grated cheese and half a ladle of cooking water to make them creamier.
Serve immediately.
Enjoy your meal.
Advice
If you can’t find wild herbs, use a mix of chard, spinach, and chicory well balanced.
The thickness of the pansotti pasta must be very thin: once cooked, in fact, the intense green of the filling should be visible through the dough.
You can also season your fresh pasta with a tomato sauce or walnut sauce.
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FAQ (Frequently Asked Questions)
Can the weight of the vegetables vary?
The weights indicated are raw, you can vary according to the tastes you have at home, if you want to use only spinach, that’s fine.
I don’t like aromatic herbs?
Don’t add them, but certainly, the flavor will change a lot.
