Ligurian-style Pansotti

Pansotti (pansòti in Ligurian, from Ligurian ‘pansa’ or "belly") are a stuffed pasta typical of Ligurian cuisine and similar to ravioli, from which they differ basically in terms of size and the non-meat filling. Pansotti with walnut sauce[1] (pansöti co-a sarsa de noxe)[2] is one of the cheapest and most characteristic Genoese dishes. Since it contains no meat, this pasta is ideal for ‘lean’ days and was once considered suitable for the abstinence period of Lent.

Features:
This pasta has a full, mellow, soft taste and goes perfectly with Ligurian Walnut Sauce, which highlights its rustic fragrance.

Cooking and condiment tips:
Cook for a few minutes in boiling salted water until the pasta rises to the surface. Drain the Pansotti and dress simply with butter and sage or with a walnut sauce.

Cooking time: 2 to 3 minutes

Best before end: 21 dd