Pansotti au Preboggion con Salsa di Noci

Preboggion is a handful of mixed, wild, edible herbs, widely sold in all the main Genoese markets. Traditionally, preboggion must include wild borage, lovage, dog’s tooth, sorrel, wild chicory, wild onion and wild chervil but can also include anything else you come across! To achieve the same effect, use as many fresh garden herbs (and wild ones if possible) as you have available. Both the pasta pockets and the sauce have a wonderful flavour.