Pansoti with nut sauce ''Pansoti con salsa di noci''

Liguria

Cooking time: 45 minutes Difficulty: Ingredients, amounts for 6 people: garlic: ½ clove borage and other savory herbs (swiss chard/beet greens and other wild herbs): 1 ½ lb white flour: 14 oz grated Parmesan cheese: 2 oz 'ricotta' (type of cottage cheese): 5 oz salt: eggs: 6 white wine: 2 tbsp

Preparation: Place the flour with a well in the middle adding the salt and the eggs, mix all, adding a little wine at a time. When the mixture is well-blended, roll it out with a rolling-pin to obtain a thin pastry. Clean and wash well the herbs, scald and leave to boil without water, when they are cooked squeeze and chop, place in a pan with the egg, sieved ricotta cheese, salt and chopped garlic. Mix well with a wooden spoon and add the grated parmesan cheese. Cut the pastry into triangles, in the centre of each place a ball of stuffing, close the pastry triangle. Boil the Pansoti in abundant salted water. Once cooked, drain and season with the nut sauce. Sprinkle over some of the grated parmesan cheese.