Pansoti Alla Genovese

Preparation:

Preparation: Prepare the dough with the flour, half a glass of water, a spoonful of wine and salt. Boil the borage, mince it with half a clove of garlic and mix it with the ricotta, the eggs and as much grated cheese as needed to give consistency to the mixture. Roll out the puff pastry, distribute the filling on top in small piles. Around each mound, cut out a square of dough and fold it in half. Prepare the sauce: blanch the walnut kernels, remove their skins and pound them with half a clove of garlic, a little breadcrumbs dipped in milk and squeezed, then diluted with oil until you obtain a smooth sauce; if necessary, add one-two tablespoons of the cooking water from the herbs. Boil the pansotti in plenty of salted water, drain them. Dress them with the walnut sauce, a few knobs of butter and plenty of grated cheese. Mix them and serve immediately. Accompanying wines: Riviera Di Ponente Pigato DOC, Trebbiano D'Abruzzo DOC, Nuragus Di Cagliari DOC.