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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

Egg

large, free-range

piece

Egg Yolk

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

Walnut

tbsp

Parsley

chopped

OilsFats

tbsp

Olive Oil

Vegetables

tbsp

Fennel Tops

chopped, feathery

Method

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

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

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

Whisk the sauce until emulsified and season to taste.

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

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

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

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

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

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

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

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

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

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