Pansoti are the typical Italian Riviera ravioli-style pasta to eat at home on Sunday lunch. This is my family recipe.
This dish is a clear example of Ligurian cuisine: linked to the territory, genuine, straightforward but always extremely tasty.
Pansoti are traditionally stuffed with a mix of wild herbs gathered in the fields called “prebuggiùn“(/’prebuddʒun’) (discover more clicking here!) and with a fresh local cheese called prescinsêua (/’preʃʃinsea/) which is across ricotta and sour cream.
As these ingredients are difficult to find even inside the Italian Riviera borders, people commonly adapt the traditional recipe using greens generally sold in the markets. For example we us a mix of spinaches, chard, borages and endive, and ricotta. The result is fine anyway!
For the pansoti showing in this post my prebuggiùn (I know a couple of farmers who can provide me wild herbs on request) was made of borages, wild chard, dandelion, purslane and wild rocket (I’m not 100% sure, though….).
On my opinion, however, the delicate taste of the greens inside them emerge as well just with a simple seasoning of butter and parmesan cheese.
Before the recipe a funny fact: the word “pansoti” derives from the Ligurian dialect “pansa” which means belly. Therefore, when you prepare pansoti remember always that they must turn out well paunchy!
Finally, to help you with the recipe my friend Lorenzo took some beautiful photos of me preparing them. Actually – and I’m not joking – he took 1265 photos. Select the ones you find here below was a though work, but I’m so happy with them!
So look at the photos below, get inspired and run to the market to buy all the ingredients!!
TIPS AND TRICKS FOR YOUR PANSOTI:
If you don’t cook all the pansoti you have prepared (and you will prepare many) you can freeze them. Lay them down on a tray dusted with flour and put the tray in the freezer for 3-4 hours. When the pansoti become firm put them in a freezer plastic bag and you can keep them even for a couple of months. When you want to prepare them, you just have to put them freezed in the boiling water and let them cook 1-2 minutes more than suggested above.
It took some time to make them but the pleasure will be long lasting!
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