Orogel - Pansoti del Golfo stuffed with Swiss chard, seasoned with a pine nut and walnut sauce and f

Ingredients

• 500 g all-purpose flour
• 6 eggs
• 1 tablespoon extra virgin olive oil
• a pinch of salt
• 600 g Orogel Organic Swiss Chard Portions
• 200 g sheep milk ricotta
• 100 g grated Parmigiano Reggiano
• 1 egg
• 20 g shallot
• a knob of butter
• salt
• some marjoram leaves
• 150 g walnut kernels
• 50 g pine nuts
• 30 g white bread soaked in milk
• 1 clove of Orogel Garlic
• 1/4 L fresh cream