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Ingredients for 4 servings
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For the pasta:
400 grams of flour
1 tablespoon of dry white wine
salt
For the filling:
1000 grams of borage (or other greens)
200 grams of ricotta cheese
2 eggs
1/2 glove of garlic
grated Parmesan cheese
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Instructions
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Prepare the pasta by mixing the flour with half glass of water, a tablespoon of wine and salt.
Boil the greens, drain well and chop together with half glove of garlic, then blend together with the ricotta, the eggs, and as much grated cheese as necessary to give the mixture the right consistency.
Roll out the pasta and spoon small amounts of the filling on top.
Cut a square of pasta around each clump of filling and fold in half, sealing the edges together.
Boil the pansoti in a large pot of salted water, drain.
Mix with walnut sauce, a little butter and plenty of grated cheese.
Toss and serve immediately.
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