Meatless Mondadys – Pansotti Stuffed Ricotta & Spinach in Walnut Sauce edition.

I saw this recipe on the Meatleass Mondays site and I drooled!  I’m just a tad angry because I just left Chicago and never made it to Eataly which is where this dish is from.  I absolutely love a good ravioli and apparently pansotti is the ravioli cousin.

This is a bit involved but it looks yummy!!!!!!!!

pansotti with walnut sauce
pansotti with walnut sauce

Pansotti is a stuffed ravioli-like pasta with origins in the Liguria region of Italy. This recipe comes to us from Chef Nicoletta Grippo of Eataly and was recently featured in an Eataly cooking class.

Serves 6-12

For the Pansotti:

  • Basic Egg Pasta Dough (see recipe)
  • or
  • 60 wonton wrappers

For the Stuffing:

  • 1 1/2 teaspoons extra virgin olive oil
  • 1 cup (about 2 medium-sized) leeks, whites only, washed well & minced
  • 4 cups spinach leaves, cleaned and steamed
  • 4 tablespoons fresh basil leaves, chopped
  • 1 pound fresh ricotta
  • 1/2 cup mascarpone
  • 1/4 cup Parmigiano Reggiano, freshly grated
  • 1/4 cup Pecorino Romano, freshly grated
  • 2 tablespoons fresh Italian parsley leaves, chopped
  • 1 large egg, beaten
  • Salt & freshly ground black pepper, to taste

For the Walnut Sauce:

  • 2 cups shelled walnuts
  • 1/4 cup extra virgin olive oil, infused with garlic
  • 1 cup heavy cream

To prepare the stuffing:

In a small casserole pan, heat the olive oil over a medium-low heat. Add the leeks and cook, stirring, until softened, about 3 minutes.  Stir in the basil, then increase the heat to medium. Season lightly with salt and pepper and cook, stirring, until the vegetables are tender and the liquid has evaporated, about 15 minutes. Allow the mixture to cool completely.

In a large bowl, combine the fresh ricotta, mascarpone, Pecorino Romano, Parmigiano Reggiano and parsley. Add the cooked spinach and season with salt and pepper. Stir in the beaten egg and mix well.

To assemble the pasta:

Roll out the pasta dough to the thickness of a lasagna sheet and cut to make 3-inch squares (or substitute wonton wrappers). Using a tablespoon, scoop and place the vegetable-cheese filling in the center of each cut square. Fold each square over to form a triangle and press the edges of the pansotti firmly to seal them tightly.

Arrange each pansotto in a single layer on baking sheets lined with lightly floured kitchen towels and cover them with additional towels until ready to cook.

To prepare the walnut sauce:

Combine the walnuts and garlic-infused olive oil in a food processor and process until a paste forms. Add water to the paste as needed. Spoon the paste into a bowl and add the cream. Beat thoroughly and season with salt and pepper to taste.

To serve the pansotti:

Bring a large pot of salted water to a boil. Add the pansotti to the water one at a time, stirring gently as you do. Cook until they rise to the surface and the edges are tender but still firm to the bite, about 6 minutes after the water returns to a boil. Remove the pansotti from the pot, draining well, and arrange them in layers in a deep serving dish, topping each layer with a healthy layer of the walnut sauce.

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