Potato, Lemon and Ricotta Pansoti with Salsa di Noci

Name: Potato, Lemon and Ricotta Pansoti with Salsa di Noci
Yield: Serves 4
Cuisine: Italian
Ingredients: Freshly grated nutmeg; ¼ teaspoon ground cinnamon; Zest of 1 lemon, finely grated; 2 tablespoons freshly grated Parmesan cheese; 2 tablespoons chopped flat-leaf parsley; 3 tablespoons dry white wine; 1 tablespoon water; 2 tablespoons milk; 125 g (4½ oz) ricotta cheese; 1 kg (2¼ lb) red-skinned potatoes; 400 g (14 oz) plain flour; 100 g (4 oz) ricotta cheese; 50 g (2 oz) fresh white breadcrumbs; 1 egg; 100 g (4 oz) walnut halves; 40 g (1½ oz) Parmesan cheese, freshly grated; 4 tablespoons extra virgin olive oil; 4 tablespoons full-fat milk; 40 g (1½ oz) pine kernels; Salt and freshly ground black pepper; 25 g (1 oz) butter, melted

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Pansoti are a speciality of Liguria in Italy. The name means ‘little tummies’ - a quirky description of their shape - and classically they are stuffed with a herb filling. My potato, lemon and ricotta filling is equally delicious.

Ingredients

1 kg (2¼ lb) red-skinned potatoes
125 g (4½

Europe
Italy
Vegetarian
Liguria
Pasta
Mediterranean

Method

Bake the potatoes until tender. Leave until cool enough to handle, then cut them in half, scoop out the flesh into a bowl and crush with a fork. Mix in the ricotta, milk, parsley, lemon zest and cinnamon, season with nutmeg, salt and pepper and leave to cool.

For the pasta dough, place the flour in a large bowl and make a well in the centre. Mix togeth