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.
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
30
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
250
g
Dairy
Fruits
0.5
piece
Lemon Juice
juice of half a lemon
GrainsCereals
50
g
Fine Semolina
plus extra for dusting
NutsSeeds
1
pinch
Sea Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
0.5
clove
110
g
1
tbsp
Parsley
chopped
OilsFats
4
tbsp
Vegetables
2
tbsp
Fennel Tops
chopped, feathery
Method
1
2
3
4
5
6
7
8
9
10
11
12
13