Pansotti al Preboggion con Salsa di Noci

Ingredients

• 2 1/2 cups all-purpose flour, plus extra for dusting
• 3 eggs
• 8 oz (225g) spinach, washed
• 4 oz (115g) Swiss chard leaves, washed
• 1 cup ricotta
• 1/2 cup grated Parmesan, plus extra to serve
• 1 clove garlic, minced
• 1 tbsp olive oil
• Pinch of nutmeg
• 1 cup walnut halves
• 1 slice white bread, crust removed
• 1/4 cup milk
• 1/4 cup (60ml) olive oil, for the sauce
• Salt to taste

Before you cook

• Soak the bread in the milk for 10 minutes, then squeeze out most of the liquid.
• Mound the flour on a board, crack the eggs into the center, and knead into a smooth dough; wrap and rest it for 30 minutes.
• Blanch the spinach and chard in boiling water for 1 minute, then drain and squeeze out all the water.
• Finely chop the blanched greens.

Steps

1. Heat the 1 tbsp olive oil in a skillet and cook the garlic for 30 seconds.
2. Add the chopped greens and cook for 2 minutes, then let cool.
3. Mix the cooked greens with the ricotta, 1/2 cup Parmesan, nutmeg, and a pinch of salt to make the filling.
4. Blend the walnuts, soaked bread, 1/4 cup olive oil, and a splash of water into a thick, smooth sauce; season with salt.
5. Roll the rested pasta dough out thinly on a floured surface.
6. Cut the sheet into 2-inch squares.
7. Place a teaspoon of filling in the center of each square.
8. Fold each square into a triangle and press the edges to seal tightly.
9. Bring a large pot of salted water to a boil.
10. Cook the pansotti in batches for 3 to 4 minutes until they float and the pasta is tender.
11. Lift the cooked pansotti directly into the walnut sauce, loosening it with a splash of the pasta water.
12. Toss gently to coat and serve with extra Parmesan.