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Pansotti with walnut sauce

Liguria's stuffed pasta is a tri-tipped thing of wonder.

By Emma Knowles, Lisa Featherby & Alice Storey
  • 1 hr preparation
  • 15 mins cooking plus resting, soaking
  • Serves 6
  • Print
Though it sits on the northern coast of Italy next to France, Liguria's most famous contributions to cucina Italiano are probably products of its hills: pesto, and the superb olive oil used to make it. Those oils also elevate other Ligurian sauces, such as this walnut salsa. Here it's served over the region's famous pansottti - triangular pasta parcels stuffed with greens and ricotta.


  • 900 gm rainbow silverbeet, coarsely chopped
  • 330 gm firm ricotta
  • 20 gm finely grated Parmigiano-Reggiano, plus extra to serve
  • 2 eggs
  • 1 tbsp each marjoram, basil and flat-leaf parsley, plus extra marjoram to serve (firmly packed)
  • Pinch of finely grated nutmeg
Pasta dough
  • 450 gm "00" flour (3 cups)
  • 2 eggs
  • 125 ml dry white wine
Walnut sauce
  • 80 gm walnuts
  • 1 tbsp marjoram (firmly packed)
  • 1 garlic clove, finely chopped
  • 100 ml extra-virgin olive oil
  • 30 gm finely grated Parmigiano-Reggiano


  • 1
    For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms. Knead on a lightly floured surface until smooth and elastic (3-5 minutes), wrap in plastic wrap and rest at room temperature (1 hour).
  • 2
    Meanwhile, blanch silverbeet until just tender (2-3 minutes), drain, refresh and squeeze out excess water. Process in a food processor with cheeses, eggs, herbs and nutmeg to a smooth paste, season to taste, set aside.
  • 3
    For walnut sauce, soak walnuts in warm water for 30 minutes, drain and remove any excess skin with the tip of a sharp knife. Process walnuts in a food processor with marjoram and garlic until finely puréed (1-2 minutes). Add oil and cheese, process to combine and set aside.
  • 4
    Divide pasta dough into four, then, working with one piece at a time, feed through pasta machine rollers, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch, until pasta is 3mm thick. Cut pasta sheets into 8cm squares, then place a tablespoon of filling in centre of each. Brush edges lightly with water, fold in half to form a triangle, press edges to seal and set aside in a single layer on a lightly floured tray.
  • 5
    Cook pansotti in a large saucepan of boiling salted water until just al dente (1-2 minutes), remove with a slotted spoon and divide among warm bowls. Add 80-100ml pasta water to walnut sauce to thin to drizzling consistency, process until smooth, season to taste and drizzle over pasta. Scatter with extra cheese and marjoram and serve hot.


This recipe is from the April 2012 issue of .