Pansotti con Salsa di Noci
Delicate crescent-shaped pasta pockets filled with ricotta and herbs, draped in a silky walnut sauce. A refined yet achievable Ligurian classic that looks restaurant-worthy but takes just 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 18g
Ingredients
- 16 wrappers round wonton wrappers
- ¾ cup ricotta cheese
- 3 tablespoons fresh basil, finely chopped
- ¾ cup walnuts, raw
- 1 clove garlic clove
- ½ cup heavy cream
Instructions
- 1
Pulse the walnuts and garlic clove in a food processor until the walnuts are chopped into pieces smaller than a grain of rice — like wet breadcrumbs, about 45 seconds.
- 2
Pour the heavy cream into the processor and pulse until the mixture looks like smooth peanut butter with no white cream streaks visible, about 20 seconds.
- 3
Add 0.5 teaspoons salt and pulse once to combine, then transfer to a small bowl and set aside.
- 4
Spoon the ricotta into a small bowl, then add the basil and 0.25 teaspoons salt and stir with a fork until the basil is evenly mixed throughout.
- 5
Lay one wonton wrapper on the cutting board in front of you — it should look like a small square about 3 inches on each side.
- 6
Place 1 teaspoon of ricotta filling in the center of the wrapper, keeping it in a small mound away from all four edges.
- 7
Dip your finger in a small bowl of water and wipe the water along all four edges of the wrapper — this acts like glue.
- 8
Fold the wrapper diagonally in half so the corners meet exactly, forming a triangle, then press the wet edges together firmly so they seal.
- 9
Pick up the triangle and bring the two points at the base (the ends of the long edge) together and press them to each other — the triangle should now look like a crescent moon.
- 10
Place the finished pansotto on a plate and repeat steps 5 through 9 with the remaining 15 wonton wrappers and filling.
- 11
Fill a large pot three-quarters full with water and bring it to a rolling boil over high heat, about 8 minutes, then add 1 teaspoon salt.
- 12
Slide all 16 pansotti into the boiling water — they will immediately sink, then float to the surface after about 2 minutes.
- 13
Once they float, let them cook for exactly 1 more minute, then carefully lift them out with a slotted spoon into a colander.
- 14
Divide the walnut sauce between two serving bowls — about 0.25 cup per bowl.
- 15
Arrange 8 pansotti on top of the sauce in each bowl, placing them in a single layer across the surface.
- 16
Grind black pepper over each bowl, then serve immediately while the pasta is hot.
Tools you’ll need
- food processor
- small bowl
- fork
- cutting board
- small bowl of water
- large pot
- slotted spoon
- colander
- serving bowls
- pepper grinder
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