Trofie in salsa di noci

This sauce from Liguria is traditionally used with pansoti or corzetti, local pasta shapes made with a simple dough of flour and water. Pansoti are the Ligurian ravioli, filled with wild herbs, beet leaves, borage and ricotta. Corzetti come in two shapes: in one, the rolled-out dough is cut in the shape of a figure of eight; in the other, a far rarer shape, the dough is cut in the shape of large coins and each coin is stamped with a special wooden tool carved with a pattern. In the old d