Pansoti in walnut sauce

 

Ingredients:

For fresco pasta:

  • 500 gr of “00” flour
  • 3 eggs
  • salt

 

Preparation:

Sprinkle the flour on a flat board, add the eggs and salt and knead them until you obtain a homogeneous mixture. If necessary, add a little water.

For the filling: 

  • 500 gr boiled and chopped chard
  • 300 gr cottage cheese
  • 100 gr prescinseua (cottage cheese also called Genoese curd)
  • 150 gr boiled and chopped borage:
  • 2 eggs
  • 80 gr grated parmesan cheese
  • 20 gr ground marjoram
  • Salt  

 

Preparation:

Carefully chop the vegetables, drain them, add the cottage cheese, prescinseua, eggs, parmesan cheese, marjoram and salt and mix very well.

 

 Walnut sauce

Ingredients:

  • 200 gr cottage cheese
  • 80 gr bread soaked in milk
  • 1 garlic clove
  • 1 dl extra virgin olive oil
  • 20 gr chopped marjoram
  • 300 gr walnut kernels
  • 80 gr grated parmesan cheese
  • salt

 

Preparation:
Put all the ingredients in the mixer and blend them until you obtain a homogeneous mixture. If the sauce is too thick, add a little milk.