How to make Ligurian Pansotti
Pansotti is a triangular shaped ravioli from Liguria filled with spinach, chard, borage (if you’re lucky enough to find it at your grocery shop!), garlic and fresh ricotta cheese.
Pansotti were born in a small village near Rapallo called “San Martino di Noceto”. The word “Noceto” means walnut grove and this village had a very large production of walnuts. The word “Pansotto” comes from “pansa”, which means “belly” in the local dialect.
500 g semolina flour
500 g wheat flour (type 00)
28 g salt
8 eggs (yellow flesh type)
extra virgin olive oil
1/2 water glass of dry white wine
Mix together the two flours and the salt on a worktable and be sure to leave a hole in the middle, which is called “fontana” in italian.
There you will add the eggs, extra virgin olive oil and the white wine. Knead the dough for several minutes until you have a rough ball (not too smooth, if it makes “crumbs” it’s even better). Put the dough together with its crumbs in food film and let it rest in the fridge for at least three hours.
When you take it off it should be damp, even wet. Roll it first with the rolling pin, then divide it into pieces and run each piece through a pasta machine to make long sheets out of it. Divide each sheet into squares with a cutter.
Put the filling into a sac-à-poche (or simply a teaspoon, if you don’t have the sac-à-poche) and then put a tiny ball of it in the middle of each square, then close it to shape the “pansotto” . Seal the edges with still water.