Pansotti With Walnut Sauce
Recipe first for 6 people based on Nuts.
Preparation:
Preparation: Prepare the pastry by mixing the flour, wine, water and a little salt until you obtain a firm and elastic dough which you will leave to rest for about 30 minutes. Wash the beets and borage, boil them in very little water, squeeze them and chop them finely. . Mix the minced marjoram and garlic, the eggs, the ricotta, the Parmesan and the salt. Soak the slices of bread in the milk and squeeze them, chop the walnuts and the garlic and mix everything with the Parmesan cheese and oil. Roll out the dough thinly and cut into squares, place a little filling in the center of each, fold over to form triangles and press the edges to seal them. Cook the pansotti in salted water and dress them with the walnut sauce diluted with two tablespoons of the cooking water.
Ingredients:
Ingredients: For the Filling: - 300 G Swiss Chard - 300 G Borage - 1 Handful Marjoram - 150 G Ricotta - 2 Eggs - 1 Clove Garlic - 50 G Grated Parmesan Cheese - Salt - For the Sauce: - 400 G Walnuts - 1 Clove Garlic - 3 Slices Pancarré - 1/2 Cup Milk - 2 Tablespoons Extra-virgin Olive Oil - 1 Tablespoon Grated Parmesan Cheese - For the puff pastry: - 400 G Flour - 3 Tablespoons White Wine - 1 Glass Water
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