Pansotti con Salsa di Noci

Ingredients · 4 servings

• 360 gEgg pasta, fresh sheets
• 300 gWild herb, cleaned
• 240 gRicotta, drained
• 120 gWalnut, shelled
• 1 cloveGarlic, peeled
• 50 gBread, stale crumb
• 120 mlMilk, whole
• 20 mlOlive oil
• 6 gSalt
• 1 gBlack pepper, freshly ground
• 80 mlWater, hot pasta water

Equipment

stovetop, pot, bowl, knife, rolling board, spoon, mortar, pestle, slotted spoon, serving bowl

Instructions

1. 1
   Gather The Setup

   Gather all ingredients, a pot, bowl, knife, rolling board, spoon, mortar, pestle, slotted spoon, and serving bowl before starting. · 5 min

   What to look for: Ingredients are measured and tools are within reach

2. 2
   Blanch The Herbs

   Boil a pot of salted water, add the wild herbs, cook for 2 minutes, then lift them out and squeeze dry when cool enough to handle. · 6 min

   What to look for: Herbs look deep green and collapse into a small bundle

3. 3
   Mix The Filling

   Chop the squeezed herbs finely, then mix them with ricotta, 2 g salt, and black pepper until the filling is thick and even. · 8 min

   What to look for: Filling holds softly on the spoon without leaking liquid

4. 4
   Shape The Pansotti

   Cut egg pasta into 8 cm squares, spoon filling in the center, fold into triangles, and press the edges firmly to seal. · 20 min

   What to look for: Each pasta parcel is sealed with no visible gaps

5. 5
   Soak The Bread

   Place the bread crumb in a bowl, pour over the milk, and let it soften while you prepare the walnuts and garlic. · 5 min

   What to look for: Bread is fully moistened and breaks apart easily

6. 6
   Grind Walnut Sauce

   Grind walnuts, garlic, soaked bread, 3 g salt, and olive oil in a mortar, adding hot pasta water until creamy. · 10 min

   What to look for: Sauce is pale, thick, and creamy with tiny walnut pieces

7. 7
   Cook The Pasta

   Boil fresh salted water, add the pansotti gently, and cook for 3 to 4 minutes until they float and the pasta feels tender. · 7 min

   What to look for: Pansotti float and the edges look tender but intact

8. 8
   Serve With Sauce

   Spoon walnut sauce into a warm serving bowl, add drained pansotti, toss gently, and serve at once while glossy and fragrant. · 4 min

   What to look for: Pansotti are coated in a smooth pale walnut sauce