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Pansotti with Ricotta and Fennel and Walnut Sauce

Handmade pasta half-moons filled with creamy ricotta and fennel, served with a rich, nutty walnut and parmesan sauce.

Vegetarian Dinner Pasta Walnuts Authentic

Estimated Nutrition

Calories

715.6

kcal / serving

2862.4 kcal total

Carbs

38g

per serving

152 g total

Fat

51.2g

per serving

204.8 g total

Protein

25.6g

per serving

102.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Plain '00' Flour

Dairy

piece

Eggs

large, free-range

piece

Egg Yolks

large, free-range

200

Ricotta

Parmesan

grated

tbsp

Milk

full-fat

Unsalted Butter

Fruits

0.5

piece

Lemon Juice

juice of half a lemon

GrainsCereals

Fine Semolina

plus extra for dusting

NutsSeeds

pinch

Sea Salt

to taste

pinch

Black Pepper

freshly ground, to taste

0.5

clove

Garlic

110

Walnuts

tbsp

Parsley

chopped

OilsFats

tbsp

Olive Oil

Vegetables

tbsp

Fennel Tops

chopped, feathery

Method

Process flour, eggs, and egg yolks in a food processor for one minute until dough forms.

Wrap dough in cling film and chill in the refrigerator for 30 minutes.

Roll half of the chilled dough through a pasta machine to the thinnest setting and dust with semolina.

Combine ricotta and chopped fennel in a bowl and season with salt and pepper.

Place teaspoons of filling along the pasta sheet with 3cm gaps between each portion.

Moisten the pasta between fillings with water and fold the dough over to cover.

Press down around the filling to seal, ensuring no air is trapped inside.

Cut the pasta into half-moon shapes using a round pastry cutter.

Crush garlic with salt in a mortar, add walnuts and pound until smooth, then mix in lemon, cheese, milk, oil, and parsley.

Whisk the sauce until emulsified and season to taste.

Boil the pasta in a large pan of salted water for 3 to 4 minutes.

Melt butter in a frying pan, then toss the drained pasta to coat.

Stir in a spoonful of walnut sauce and serve with extra sauce and black pepper.

made with
a toodle. project