Pansotti

Name: Pansotti
Total time: 75 min
Ingredients: 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); 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

www.gourmettraveller.com.au

Try pansotti, a classic Italian dish filled with ricotta and herbs. This comforting recipe pairs perfectly with your favourite sauce for a hearty meal.

View full recipe on www.gourmettraveller.com.au

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Cooking tools:

Food processor
Pasta machine
Plastic wrap
Saucepan
Colander
Slotted spoon
Chef's knife
Mixing bowl
Measuring spoon
Baking sheet
Serving bowl
Stove

Ingredients

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)
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