Name: Pansôti (Pasta Filled with Herbs and Greens)
Yield: Makes 6 servings
Cuisine: Italian
Ingredients: 3½ cups/400 g unbleached all-purpose flour; 2 large eggs; 3 tablespoons/20 to 25 g Parmigiano-Reggiano; A little white wine or olive oil; 2 cups/225 g fresh ricotta romana; 6 cups/nearly 800 g mixed greens, washed, lightly steamed, minced*; 1 medium egg, beaten; 1 pinch Freshly ground nutmeg

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

Here is one of the greatest pasta preparations in Liguria, or anywhere, for that matter. Pansôti in Ligurian dialect mean panciuti, or potbellied, in Italian. The name describes the shape of these ravioli that are jam-packed with filling. Unlike all the other ravioli, to which you should add ½ teaspoon of filling, pansôti should receive a heaping teaspoon. They will be bigger than other ravioli in order to contain the extra filling. Pansôti once contained