Cream and Walnut Sauce on Pansotti Recipe

This walnut and cream pesto is simplified version of the one traditionally served with pansotti in Liguria. It would go equally well with any pasta stuffed with ricotta or spinach, or for a less rich alternative serve it with plain pasta shells. 

Serves 6-8

Ingredients:

1 1/4 pounds herb-flavored pasta dough with eggs

1/4 cup butter

freshly grated Parmesan cheese, to serve

For the filling:

generous 1 cup ricotta cheese

1 1/2 cups freshly grated Parmesan cheese

1 large handful fresh basil leaves, finely chopped

a few sprigs of fresh marjoram or oregano, leaves removed and finely chopped

1 garlic cloves, crushed

1 small egg

salt and ground black pepper

For the cream and walnut sauce:

1 cup shelled walnuts

1 garlic clove

4 tablespoons extra virgin olive oil

1/2 cup heavy cream

Method:

1. To make the filling, put the ricotta cheese, Parmesan cheese, basil, parsley, marjoram or oregano, garlic and egg in a bowl. Season with salt and ground black pepper to taste, and beat well to mix. 
2. To make the sauce, put the walnuts, garlic clove and oil in a food processor and process into a paste, adding up to 1/2 cup warm water, through the feeder tube, to thin the paste.
3. Spoon the mixture into a bowl and add the cream. Beat well to mix, then season to taste. 
4. Using a pasta machine, roll out one-quarter of the pasta intoa 36-40 inch strip. Cut the strip with a sharp knife into two 18-20 inch lengths (you can do this during rolling if the strip gets too long to manage).
5. Using a 2-inch square ravioli cutter, cut eight to ten squares from one of the pasta strips.
6. Using a teaspoon, put a mound of filling in the center of each square. 
7. Brush a little water around the edge of each square, then fold the square diagonally in half over the filling to make a triangle. Press gently to seal.
8. Spread out the pansotti on clean floured dish towels, sprinkle lightly with flour and set aside to dry, while repeating the process with the remaining dough, to make a total of 64-80 pansotti.
9. Cook the pansotti in a large pan of boiling salted water for 4-5 minutes.
10. Meanwhile, put the walnut sauce in a large, warmed bowl and add a ladleful of the pasta cooking water to thin it down. melt the butter in a small saucepan until sizzling.
11. Drain the pansotti and put them in the bowl of walnut sauce. Drizzle the butter on them, toss well, then sprinkle with grated Parmesan. Alternatively, toss the pansotti in the melted butter, spoon into warmed individual bowls and drizzle on the sauce. Serve the dish immediately, with extra Parmesan passed separately. 

Cook's Tip

Be careful not to overfill the pansotti, or they will burst open during cooking. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.