Ingredients for 4 servings
For the pasta:
400 g of flour
1 tablespoon of dry white wine
For the filling:
1000 g of borage (or other greens)
200 g of ricotta cheese
1/2 clove of garlic
grated Parmesan cheese
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 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.