Pansotti are a traditional overstuffed ravioli filled with a variety of sweet and spicy greens (at least three kinds), marjoram and ricotta cheese, and tossed with a walnut pesto. Scallops can be added to the filling for texture and flavor.
Recipe courtesy of Williams-Sonoma
Ingredients
- 1 tablespoon olive oil
- 4 ounces fresh sea scallops
- 4 cups mixed greens, such as Swiss chard, spinach and arugula, chopped
- 2 tablespoons fresh marjoram leaves
- 1 cup fresh ricotta cheese
- Freshly grated nutmeg, to taste
- Salt and freshly ground pepper, to taste
- 1 pound fresh pasta sheets, rolled very thin
- All-purpose flour for dusting
- 1/2 cup extra-virgin olive oil
- 4 fresh basil sprigs, plus 1/2 cup torn fresh basil leaves for garnish
- 1/2 cup shelled walnuts, plus toasted shelled walnut halves for garnish
- 2 tablespoons roasted garlic paste
Preparation
- 1 In a large sauté pan over medium heat, warm the olive oil. Add the scallops, greens and marjoram and sauté, stirring, until the scallops are medium-rare, 2 to 3 minutes per side.
- 2 Transfer to a plate and refrigerate, 15 to 30 minutes.
- 3 When the scallops and the greens are cool, mince and place them in a large mixing bowl. Add the ricotta, nutmeg, salt and pepper and stir until blended. Refrigerate until ready to use.
- 4 With a 3-inch round cookie cutter, cut the pasta sheets to make about 50 rounds. Fill the center of a round with 1 teaspoon of the scallop mixture and brush the edges of the pasta lightly with water. Fold into a half moon-shaped purse and press the open edge to seal. Repeat to make about 50 pansotti.
- 5 Transfer to a lightly floured baking sheet, dust tops with flour and refrigerate until ready to cook.
- 6 In a saucepan over medium heat, warm the 1/2 cup extra-virgin olive oil. When the oil is hot but not smoking, add the basil sprigs and stir until they are submerged and sizzling.
- 7 Remove the pan from the heat and cool to room temperature. Remove and discard the basil sprigs.
- 8 Bring a large pot two-thirds full of salted water to a boil. Add the pansotti and cook until they float, 2 to 4 minutes. Drain and transfer the pansotti to a large bowl.
- 9 Add the walnut pesto and toss gently to coat.
- 10 Divide the pansotti among 4 warmed individual bowls. Garnish with the walnut halves and basil.
