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

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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.

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.