Liguria’s famous salsa di noci, a sort of elegant, velvet-textured walnut pesto, is often served over pansotti. Literally ‘’big bellies”, pansotti are chunky little paunches of pasta, traditionally containing ricotta cheese and spinach. This week, however, we’ve chosen to serve our salsa di noci with trofie, another pasta typical of the region. As we still wanted to bring you a taste of this dish, but not double dip on walnut pesto, we’ve created a deconstructed version in this limited edition dish.
To do so, we’ve filled our pansotti - these are little, ravioli-sized pouches - with the best ricotta from the region, as well as plenty of fresh spinach, serving with a marjoram butter sauce. Marjoram, for the uninitiated, is a beautiful, fragrant herb similar to oregano. It is also the preferred herb when creating the salsa di noci sauce, though varieties with sage and oregano can be found. By infusing our butter with fresh marjoram, then, we take inspiration from the walnut pesto sauce. Equally, a scattering of noci - walnuts - to serve complete this “deconstructed” version of Liguria’s classic pansotti alla salsa di noci.
Spinach and Ricotta Pansotti (200g):
Pasta (WHEAT Flour, WHEAT Semolina, Pasteurised EGG (24%)), Filling (Spinach (49.5%), Ricotta (Cow’s MILK, Cream (MILK), Salt, Acidity Regulator: Lactic Acid) (38.5%), Grana Padano (MILK, Rennet, Preservative: EGG Lysozyme), Potato Flakes, Butter (MILK), Salt, Ground Nutmeg, White Pepper
Marjoram Butter (20g):
Butter (MILK) (87%), marjoram (10%), Salt, Black Pepper
Walnut Crumb (8g):
Crushed Walnuts (NUTS)