Pansotti con Salsa di Noci

Pansotti, whose name nods to their plump little bellies, hail from Liguria’s herb-rich hills. These cheese-and-green filled pasta parcels are dressed in a silky salsa di noci of ground walnuts, milk-soaked bread, and fragrant marjoram.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 405 cal
• 12g protein
• 24g carbs
• 8g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1 lb pansotti or cheese-herb ravioliPantry
• 1 cup walnutsPantry
• 1 small garlic cloveProduce
• 1 slice bread soaked in milkBakery
• 1 tsp marjoram, freshProduce
• 1/3 cup Parmigiano-ReggianoDairy
• 1/3 cup extra-virgin olive oilPantry
• to taste saltSpices
• 2-4 tbsp whole milk as neededDairy

Instructions

1. 1Blend walnuts, squeezed bread, garlic, marjoram, cheese, and oil into a thick salsa di noci; loosen with milk.
2. 2Boil pansotti in salted water until floating and tender.
3. 3Dress gently with walnut sauce off heat.
4. 4Serve with black pepper and more cheese.