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Pansotti (potbellied ravioli)




Source of Recipe


Liguria region of Italy


Recipe Introduction


Use a regular egg pasta dough for the raviolis. Roll out into sheets and cut with a three inch round cookie cutter.


List of Ingredients




Preboggin: (the filling,)
1/2 pound beet greens
1/2 pound Swiss chard
1/2 pound dandelion greens
1 bunch watercress
1 hard boiled egg
1 raw egg, beaten
1/2 C ricotta cheese
1/3 C freshly grated Parmesan cheese
1/4 tsp grated nutmeg
salt
pepper

Recipe



Cook the greens and watercress in a covered pan, 5 minute. Drain and squeeze dry. Chop.
Mash the egg yolk and add the beaten egg, greens, ricotta, Parmesan, nutmeg, salt and pepper to taste. Blend well together.Serve with Salsa de noce.

Salsa De Noce; (walnut sauce),
1/3 C walnuts
1 garlic clove, crushed
1 small bunch parsley
3 T hot water
3 T olive oil
2 T pine nuts
Mix first four ingredients in blender.
Toast pine nuts at 300 degrees F., until golden brown.
Add to the blender and gradually add the olive oil to a smooth sauce, (density of sour cream), thin with 1-2 T boiling water if too thick. Serve over pansotti topped with grated Parmesan cheese.