I love this recipe because it captures the essence of Ligurian cooking—simple ingredients elevated by technique and tradition. The pasta dough is silky, the filling is fragrant with herbs and marjoram, and the final dish feels both rustic and elegant. It’s a rewarding recipe that makes me feel deeply connected to regional Italian cuisine.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Pasta 400 gr Wheat flour 2 eggs 1 glass of liquid ingredient water as needed pinch salt
The stuffing 500 g preboggion 250 g prescinseua cheese or ricotta cheese 40 g Parmigiano Reggiano cheese 1 egg marjoram a few sticks nutmeg to taste Salt to taste
Directions
I begin by placing the flour on a pastry board and forming a well in the center. I add the eggs, a pinch of salt, and the liquid ingredient. Using a fork, I start incorporating the flour gradually into the liquids. Once it thickens, I continue kneading by hand until the dough becomes smooth and uniform. If it feels too dry, I add a touch of water. I shape it into a ball, cover it, and let it rest for at least 30 minutes.
To prepare the filling, I wash and clean all the herbs, then boil them in salted water. Once cooked, I drain them thoroughly and squeeze out every bit of moisture. I chop the herbs finely and transfer them to a bowl. I add the cheese, egg, nutmeg, and marjoram, using only a small amount so the flavor enhances rather than overwhelms. I season with salt and mix well. I sometimes prepare the filling the night before to deepen the flavor.
When the dough has rested, I roll it out very thinly using a rolling pin or pasta machine. I cut it into 6 cm squares, then pipe or spoon a small amount of filling onto each one. I fold each square into a triangle, gently pressing out any air and sealing the edges. At this point, I either leave them as triangles or fold the two corners toward the center. I arrange them on floured trays so they don’t stick, storing them in the fridge for up to two days or freezing them for longer.
To cook the pansotti, I bring a large pot of salted water to a boil, then add the pasta. Fresh pansotti cook quickly and float to the surface when ready, usually in 2–3 minutes. I drain them gently and toss them in the walnut sauce, adding a bit of pasta water if needed. I serve them hot with a generous sprinkle of Parmigiano Reggiano.
Servings and Timing
This recipe serves 6 people. Prep time is about 1 hour, cook time is about 5 minutes, and the total time is roughly 1 hour and 5 minutes.
Variations
I sometimes mix different herbs into the filling for a more complex flavor. When I want a richer dish, I add a spoonful of mascarpone to the filling. I also enjoy experimenting with different shapes—sometimes I fold the pasta into tortelloni-style bundles instead of triangles.
Storage/Reheating
I store shaped, uncooked pansotti on floured trays in the refrigerator for up to 2 days. For longer storage, I freeze them directly on the tray, then transfer them to a container once solid. I cook frozen pansotti straight from the freezer. Leftover cooked pansotti can be reheated gently in a pan with a splash of water or extra sauce.
FAQs
Why is my dough cracking?
It may be too dry. I add a little water and knead until smooth.
Can I use ricotta instead of prescinseua?
Yes, I often use ricotta when prescinseua isn’t available.
How thin should the pasta be?
I roll it very thin, almost translucent, so the pansotti cook quickly and stay delicate.
Can I make the filling ahead?
Yes, preparing it the night before enhances the flavor.
Why is my filling too wet?
The herbs may not have been squeezed enough. I remove as much moisture as possible.
Can I freeze pansotti?
Yes, they freeze very well before cooking.
Do I have to fold the corners?
No, I choose either triangular pansotti or the folded version depending on the look I want.
What herbs are in preboggion?
It varies, but it generally includes a mix of wild Ligurian greens.
How do I stop the pansotti from opening while cooking?
I press the edges firmly and make sure no flour prevents the dough from sealing.
Can I use a different cheese?
Yes, I sometimes add a bit of soft cheese like stracchino for extra creaminess.
Conclusion
I love preparing pansotti with walnut sauce because it brings together fresh herbs, delicate pasta, and rich, nutty flavor in every bite. It’s a traditional recipe that feels special every time I make it, and it always turns an ordinary meal into something memorable
A traditional Ligurian pasta dish made with delicate herb- and cheese-filled pansotti served in a rich, creamy walnut sauce for a rustic yet elegant Italian meal.
Total Time:1 hour 5 minutes
Yield:6 servings
Ingredients
400 g wheat flour
2 eggs
1 glass liquid ingredient (typically white wine or water)
Water as needed
Pinch of salt
500 g preboggion (mixed Ligurian greens)
250 g prescinseua or ricotta cheese
40 g Parmigiano Reggiano, grated
1 egg
Fresh marjoram, a few sprigs
Nutmeg, to taste
Salt, to taste
Instructions
Place the flour on a work surface and form a well. Add eggs, salt, and the liquid ingredient. Begin mixing with a fork, gradually incorporating the flour.
Knead by hand until smooth and uniform, adding water if needed. Form into a ball, cover, and rest for at least 30 minutes.
Prepare the filling: boil the herbs in salted water, drain thoroughly, and squeeze out all moisture. Chop finely.
Combine herbs with prescinseua or ricotta, Parmigiano, egg, marjoram, nutmeg, and salt. Mix well.
Roll out the dough very thin using a rolling pin or pasta machine. Cut into 6 cm squares.
Add a small amount of filling to each square. Fold into triangles, pressing out air and sealing edges. Optionally fold corners inward.
Arrange pansotti on floured trays; refrigerate up to 2 days or freeze for longer storage.
Bring salted water to a boil. Cook pansotti for 2–3 minutes until they float.
Drain gently and toss with walnut sauce, adding pasta water as needed. Serve hot with Parmigiano Reggiano.
Notes
If dough cracks, add a little water and knead until smooth.
Filling can be made the night before to enhance flavor.
Ensure herbs are well squeezed to avoid a wet filling.
Pansotti freeze well before cooking; cook from frozen.
Experiment with herb blends or add mascarpone for richness.
