Pansoti (or pansotti), the Italian Riviera ravioli

Jump to recipe

Pansoti are the typical Italian Riviera ravioli-style pasta to eat at home on Sunday lunch. This is my family recipe.

 

pansotti liguri

 

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….).

prebuggiun2

 

The famous walnut sauce (second in Liguria only to basil pesto, for its recipe click here!) is the traditional seasoning which exalts the grassy flavour of these ravioli.

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!!

 


 

pasta fresca ingredienti

 

pasta fresca pansotti

 

Italian home made ravioli

 

Italian home made ravioli

 

pansotti dough

 

fresh pasta Italian Riviera

 

fresh pasta Italian Riviera

 

pansoti dough

 

pansoti filling

 

pansotti ravioli

 

pansoti ravioli

 

pansoti recipe

 

Genoa pansoti

 

fare i pansotti

 

Italian Riviera pansotti

 


 

 


 

Italian Riviera pansoti

 

panato with walnut sauce

 

 


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!

pansotti liguri

 


Sharing is caring! 

If you like this post and wish to help me growing please push the “share” button here below!

Ciao! I’m Enrica

a home cook, food researcher and experience curator born and bred in Liguria.
I study, tell, cook, share and teach Ligurian cuisine and the culture surrounding it.
Here we celebrate Liguria’s gastronomic diversity and richness through its recipes, producers, traditions and shops.

Discover my cookbook

Book an on-line
cooking class

Join my cooking
course on-demand

You may also like

Genoa style artichokes frittata: february.

Genoa style artichokes frittata: february.

February is the month when, here in Liguria, the first artichokes appear on the stalls of the market. The most coveted, the best, are the artichokes of Albenga, better known as thorny violet artichokes of Albenga (carciofo violetto di Albenga). Their peculiarity? The...

read more
Pumpkin Farinata

Pumpkin Farinata

If in Liguria you talk about farinata, everyone thinks of farinata genovese , the batter of water and chickpea flour cooked in the oven in large copper pans (named “testi”). Everyone, though, except the inhabitants of Sestri Ponente,  an ancient large district of...

read more
Zembi d’arzillo, the Ligurian fish ravioli

Zembi d’arzillo, the Ligurian fish ravioli

Large fish ravioli – round or square – are characteristic of the entire Ligurian coast. The filling consists of white fish flesh (preferably rock fish, very tasty), escarole and borage. As to the curious name of this preparation, “zembi” might come from the Arabic...

read more

Join me on my food journeys