Pansoti con Salsa di Noci

Ingredients

• 350 g 00 flour
• 1 egg
• 120 ml dry white wine and water, mixed half and half
• 1 tsp fine salt
• 500 g mixed leafy greens, such as chard, borage, chicory and dandelion
• 250 g prescinseua or ricotta
• 40 g Parmigiano Reggiano, grated
• 1 egg, for the filling
• 1 tbsp fresh marjoram leaves, plus extra to serve
• grated nutmeg
• 200 g shelled walnuts
• 30 g pine nuts
• 40 g crustless white bread
• 100 ml whole milk
• half a garlic clove
• 3 tbsp Parmigiano Reggiano, grated, for the sauce
• 80 ml extra virgin olive oil

Before you cook

• Mix the flour, egg, wine and water and salt into a firm dough and knead it for 10 minutes.
• Wrap the dough and rest it for 45 minutes.
• Soak the bread in the milk in a small bowl.
• Wash the greens thoroughly and pick out any tough stalks.

Steps

1. Bring a pan of salted water to the boil and blanch the greens for 2 minutes.
2. Drain the greens, cool them under cold water and squeeze them completely dry.
3. Chop the greens finely and put them in a bowl.
4. Mix in the prescinseua, the 40 g of Parmigiano, the egg, the marjoram and a grating of nutmeg, then season with salt.
5. Drop the walnuts into a pan of boiling water for 1 minute, then drain them and rub off any loose skins.
6. Put the walnuts, pine nuts, garlic, the soaked bread with its milk and the 3 tablespoons of Parmigiano into a food processor.
7. Blend to a coarse paste, then trickle in the olive oil until the sauce is thick and creamy.
8. Season the sauce with salt and leave it at room temperature.
9. Roll the dough out thinly and cut it into 7 cm squares.
10. Put a teaspoon of filling in the centre of each square.
11. Fold each square into a triangle and press the edges firmly, pushing out any trapped air.
12. Bring a large pan of salted water to the boil.
13. Cook the pansoti for 4 minutes, until they float and the sealed edges are tender.
14. Loosen the walnut sauce in a warmed serving bowl with 3 tablespoons of the pasta cooking water.
15. Lift the pansoti straight into the sauce and turn them gently to coat.
16. Scatter with a little more marjoram and serve immediately.