Pansotti with walnut sauce
Instructions
Prepare the dough by mixing the flour, wine, water and a pinch of salt until a paste soda and supple that you stand for about 30 minutes wash beets and boil pin borraggine, very little water, strizzatele and chop finely.
Cream.
Marjoram and garlic chopped, eggs, ricotta cheese, parmesan cheese and salt.
Soak the slices of bread in milk and strizzatele, chopped walnuts and garlic and mix it with Parmesan and olive oil.
Roll out the pastry thinly and cut out of squares, put at the center of each a little filling, fold forming triangles and press the edges to seal them.
Cook the pansotti in salted water and toss with Walnut Sauce stretched with two tablespoons of cooking water.
Ingredients and dosing for 6 persons
- For the filling:
- 300 g of beets
- 300 g of borraggine
- 1 handful of marjoram
- 150 g of ricotta
- 2 eggs
- 1 clove of garlic
- 50 g of grated parmesan cheese
- Salt
- For the sauce:
- 400 g of nuts
- 1 clove of garlic
- 3 slices of bread
- 1/2 cup of milk
- 2 tablespoons of olive oil extra virgin
- 1 tablespoon of grated parmesan cheese
- For the dough:
- 400 g of flour
- 3 tablespoons of white wine
- 1 glass of water