Make the filling and dough
01Blanch and dry the herbs.
Boil the chard and borage for about 5 minutes, drain, cool and squeeze firmly until very little water remains. Chop finely.
A squeezed handful should not release visible liquid.
About Pansoti con salsa di noci
Regione Liguria describes pansoti as a traditional filled pasta of the Ligurian Levante, usually served with walnut sauce. Their name refers to the plump, “bellied” form, and the filling centres on borage and chard or the broader wild-herb mixture known as prebuggion.
The filling must be dry enough to stay inside thin pasta. The greens are briefly cooked, squeezed firmly and chopped before they meet prescinseua or a practical ricotta-and-yogurt substitute, egg and Parmigiano. Excess vegetable water is the most common cause of weak seams.
The dough is deliberately lean and can include white wine, as in Ligurian references. It is rolled thin and cut into squares, then folded around a small mound of filling. The exact household shape varies, but the parcel should remain compact and clearly swollen at the centre.
Walnut sauce is treated as an uncooked emulsion. Regione Liguria explicitly warns that salsa di noci should not be heated; at most it is loosened with hot pasta water and cheese. Bread crumb keeps the walnuts from releasing too much oil, while garlic, prescinseua and olive oil build the pale creamy body.
The verified photographs show pale stuffed pasta under a generous ivory walnut coating, with walnut pieces and herbs visible on top. That visual target is achieved by dressing the pansoti in a warm bowl rather than boiling the sauce.
