Bitter Greens Pansotti with Walnut Sauce | Pansotti di Verdi Amari con Salsa di Noci

Our pals at Rio Vista Olives sent us the incredible oil that we cook with in this post. Like everything that we recommend on our blog, we use and love their products, and hope that you will too!

The Story

This week we wanted to bring you a filled pasta dish that you can knock up in less than an hour; something packed with fresh flavour, and accompanied by a sauce that you can make without a single pot or pan. These simple pansotti, filled with rainbow chard, radicchio, mustard greens, marjoram, and ricotta are what we came up with. They’re served with a delicious walnut sauce that’s made entirely with a stick blender!

We were surprised ourselves at how well these flavours came together, and how pleasantly different the whole dish was compared to our more familiar pasta flavours. It was also so easy to make, and extremely flexible as a recipe, so you’ve got no excuse to not give it a shot.

The Pasta

Pansotti are a self-fulfilling prophecy. Meaning ‘pot-bellied’, pack too many of these bad boys away and you’ll start to resemble what you eat. There are a few different ways to fold pansotti, but we’ve opted for a simple half fold, rather than also wrapping the edges around to meet. This is the pasta equivalent of standing up straight and sucking your gut in for a photo, as opposed to slouching in the armchair.

The filling for this pasta is a sort of choose-your-own-bitter-green-adventure, then mix it with ricotta kind of affair. Pansotti are traditionally filled with a mix of Ligurian greens: things like chicory, nettles, and borage. But if you don’t have a nearby field to wander into and forage from, try substituting with things like chard, radicchio, and endive. We tend to use whatever’s growing out the back and looking fresh at the market, so this time around it was a perfect, peppery mix of rainbow chard, radicchio, mustard greens, and marjoram. Always go easy on that marjoram, otherwise the unassuming but plucky little thing will dominate all of the other ingredients.

radicchio mustard greens rainbow chard and marjoram
sheet of pasta dough on a board with pasta machine

This week’s actual dough is a fairly standard mix of 1 egg to 100g of flour, with an extra bit of yolk thrown in. Roll that out to a medium-thin thickness of 5-6 on the pasta machine, cut it into squares of around 70mm, and then dollop or squeeze in the filling before folding one corner over to its opposite and sealing.

pansotti filled with radicchio mustard greens rainbow chard and marjoram
walnuts olive oil milk garlic bread on a chopping board

For the sauce, roast your walnuts (if starting with unroasted), before soaking them and the bread in water to soften. Then drain and blitz with all of the other sauce ingredients.

no cook walnut sauce

Stir it through your cooked pansotti, garnish with micro-radish leaves, and you’re done!

close up of pansotti with walnut sauce and micro radish on a plate

Remember to substitute wherever needed. You can use a different dough, maybe like our paccheri or tortiglioni, different greens, even different nuts. Cook it with care and love and you’ll have yourself one fine plate of pasta. Buon appetito!

Al & Al.

pansotti with walnut sauce and micro radish on a plate

Bitter Greens Pansotti with Walnut Sauce

These light and peppery pansotti, served with a creamy walnut sauce, make for a delicious filled pasta dish that you can turn out in less than an hour.
Prep Time: 30 minutes
Resting Time: 30 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Keyword: Cheese, Eggs, filled pasta, no-cook, nuts, pansotti, Pasta, walnuts
Servings:
Calories: 945kcal

Equipment

  • Pasta roller and cutter (if not using a rolling pin and knife)
  • Air tight container for resting
  • Piping bag with medium round tip (alternatively, you can use a teaspoon)
  • Food processor

Ingredients

Pasta

  • 160 g 00 flour
  • 40 g durum semolina flour
  • splash olive oil extra virgin (we used Rio Vista Olives’ Olio Nuovo Frantoio Correggiola)
  • 2 eggs
  • 2 egg yolks
  • pinch salt

Pasta Filling

  • 200 g total rainbow chard radicchio, mustard greens (can substitute for endive, chicory, or similar)
  • 100 g ricotta
  • 1 sprig marjoram
  • salt and pepper to season

Walnut Sauce

  • 1 small slice of bread
  • 2 tbsp milk
  • 80 g shelled walnuts
  • 4 tbsps water
  • 1/2 clove garlic
  • 2 tsp lemon juice
  • salt and pepper to season
  • micro-radish leaves to serve

Instructions

Pasta

  • Combine the 00 and durum semolina flours, and the salt, and form into a well. Add the eggs, egg yolks, and oil into the centre, and stir with a fork to combine.
  • Form into a ball using your hands, and knead vigorously for 10 minutes. If the dough sticks to your hands or the kneading surface, add 1-2 teaspoons of flour at a time; if it is too dry, add water in similar amounts.
  • Transfer to an airtight container, and leave to rest for 30 minutes, away from heat or direct sunlight.
  • Depending on the texture that you’d like in your filling, either finely chop or purée your greens and marjoram. Note that tearing up raw lettuce leaves will cause them to turn brown, but the the taste won’t be affected. Alternatively, blanch the leaves for a few minutes before chopping to retain the original colour.
    radicchio mustard greens rainbow chard and marjoram
  • Stir the chopped greens through the ricotta, and season with salt and pepper.
  • Once your dough has rested, divide it into 4 portions, storing those that you’re not working on back in the airtight container. Pass through a pasta machine on the thickest setting a few times, folding the dough over itself in between passes, before incrementally stepping it through to a thickness of 6. Cut each sheet into squares of about 70mm.
    sheet of pasta dough on a board with pasta machine
  • Use a piping bag with a medium round tip to squeeze a grape-sized amount of filling into the middle of each pasta square. Alternatively, use a teaspoon.
  • Fold one corner to its opposite, and seal the edges ensuring that no air is trapped.
  • Transfer to a lightly floured, baking paper lined tray, and refrigerate for up to one day.
    pansotti filled with radicchio mustard greens rainbow chard and marjoram

Sauce

  • For the sauce, roast the walnuts for 5 minutes in a 200 degree Celsius oven, or until they begin to lightly brown. Soak them and the bread, torn, in a cup of water for 5-10 minutes.
    walnuts olive oil milk garlic bread on a chopping board
  • Drain the nuts and bread, and then blend with the milk, garlic, and lemon juice. Add up to 4 tbsp of water to achieve the desired consistency. It should be creamy, but not runny. Season with salt and pepper.
    no cook walnut sauce
  • Drop the pansotti into a large pot of lightly salted boiling water, and cook for 2-3 minutes, or until the pasta is al dente with no white left in the dough when cut open.
  • Drain, and stir through the walnut sauce. Serve with a sprinkled handful of micro-radish leaves.
    close up of pansotti with walnut sauce and micro radish on a plate

Nutrition

Calories: 945kcal | Carbohydrates: 119g | Protein: 38.8g | Fat: 42.3g | Saturated Fat: 4.3g | Cholesterol: 164mg | Sodium: 464mg | Potassium: 1648mg | Fiber: 30.6g | Sugar: 5g | Calcium: 1198mg | Iron: 53mg
Made this recipe? We’d love to see!Mention @pastaetal or tag #pastaetal!
close up of fresh handmade spaghetti pasta

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radicchio mustard greens rainbow chard and marjoram
sheet of pasta dough on a board with pasta machine
pansotti filled with radicchio mustard greens rainbow chard and marjoram
walnuts olive oil milk garlic bread on a chopping board
no cook walnut sauce
close up of pansotti with walnut sauce and micro radish on a plate
pansotti with walnut sauce and micro radish on a plate
radicchio mustard greens rainbow chard and marjoram
sheet of pasta dough on a board with pasta machine
pansotti filled with radicchio mustard greens rainbow chard and marjoram
walnuts olive oil milk garlic bread on a chopping board
no cook walnut sauce
close up of pansotti with walnut sauce and micro radish on a plate
close up of fresh handmade spaghetti pasta
Striped Ricotta Fagottini with Garlic and Fennel Confit Purée
Tomato Day 2023
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✖️Dark Rye and Rosemary Sorpresine✖️

One of our most delicious doughs yet! This was 50% dark rye flour, a blend of maize, rice, and tapioca, and finely chopped rosemary mixed throughout. Served up in a simple minestra, straight out of the book (page 103)👌

It’s tricky weather for pasta making in Perth at the moment. Due to the heat (or air-conditioning blasting away to counter the heat), pasta sheets are drying as soon as they hit the board! So it’s all a mad rush of cling wrap, tea towels, and water spritzing (these ones needed a dab of water on every square). What are you all cooking up as 2024 comes to an end?

Incidentally, we’ve had a few queries about cutters lately. This fantastic brass cutter is one of my favourite pasta tools, and (if you’re in AUS/NZ) you can pick one up in our store. They’ve been selling fast over Christmas, so get in now! Link in bio or via this post 😊🍝

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#pastaetal #happyholidays #christmaspasta #christmas #festiveseason #buonnatale #ravioli #farfalle #garganelli #corzetti #agnolotti #cappellacci #caramelle #fagottini #funghetti #pastaia #pastaio #pastafresca #acquafarinamarcato #agfg #cookgoodfoodau #feedfeed #f52home #buzzfeast #makeitdelicious #foodblogfeed #forksnroses #foodartblog #chefsalert
42°C and the ravs are rolling. It's beginning to feel a lot like Christmas... ☀️🍝 

#pastaetal #christmaseve #christmaspasta #ravioli #spinachpasta #greenpasta #pastaia #pastaio #pastafresca #acquafarinamarcato #agfg #cookgoodfoodau #feedfeed #f52home #buzzfeast #makeitdelicious #foodblogfeed #chowhound #bbcgoodfood #forksnroses #foodartblog #chefsalert #foodstarz
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Garganelli with our littlest pastaio 💪

This tasty dough is half light rye, with a blend of maize and tapioca starches, and rice and maize flours.

Counting down to festive pasta…

#pastaetal #garganelli #pastaia #pastaio #pastafresca #handmadepasta #foodblog #pastashapes #pastablog #foodblogfeed #howtomakepasta #ryepasta
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✖️Christmas Sale✖️

’Tis the season for pasta-making savings! For the next 5 days only, get 25% off everything in the Pasta et Al store!🎄

We’ve never had a sale as big as this, and we might not until next Christmas. So head on over via the links in this post, or in our bio, and use the code LABEFANA at checkout to save on books, cutters, moulds, and bundles!

We might be a little biased, but there’s pretty much no gift as good as pasta paraphernalia 🎁🍝

Please note that we can only ship to Australia and New Zealand, and can only guarantee delivery before Christmas for parcels shipped within Australia up until and including the 13th of December (apologies and much love to our international pals). Offer ends 12th December.

#pastaetal #christmaspasta #christmassale #pastashop #cookbook #pastafresca #pastafattaincasa #pastafattaamano #pastatools #raviolimould #pastacutter #freshpasta #pastabook
Behind the scenes at Pasta et Al. Standard kitchen attire 🦄

#pastaetal #bts #behindthescenes #tagliolini #pastaio #pastaia #freshpasta #pastafresca #littlehands #kidscook #littlechef #kidsinthekitchen #pastafattaincasa #howtomakepasta
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#pastaetal #funghini #funghetti #pastashapes #homemadepasta #pastamaking #pastaia #pastaio #pastafresca #acquafarinamarcato #agfg #cookgoodfoodau #pastafattaincasa #slowfood #makeitdelicious #foodblogfeed
We’ve been getting into these cheeseburger fagottini lately, served in a tomato, bacon, and pickle juice broth 🍔🍝

Recipe link in bio 👌

#pastaetal #fagottini #cheeseburger #broth #sesamepasta #pastaia #pastaio #pastafresca #acquafarinamarcato #agfg #cookgoodfoodau #pastafattaincasa #buzzfeast #makeitdelicious #foodblogfeed #chowhound #bbcgoodfood
Stepping through the fillings of our cheeseburger fagottini...

Start it off with a square of sesame seed dough, then lay down a circle of American red cheddar, a dollop of ketchup made with the tomatoes strained from our bacon broth, a squeeze of mild American mustard, and then a miniature meatball of bacon (also from the broth) and beef nestled on top 👌

Full recipe via link in bio!

#pastaetal #fagottini #cheeseburger #broth #sesamepasta #pastaia #pastaio #pastafresca #acquafarinamarcato #agfg #cookgoodfoodau #pastafattaincasa #buzzfeast #makeitdelicious #foodblogfeed #chowhound #bbcgoodfood
To form fagottini, bring the corners of your stacked cheeseburger squares together in neighbouring pairs, pinching the very tips but leaving the top and edges open. Draw those same pinched corners together to meet above the filling, and press together to form a pyramid. Follow along clockwise from the middle row in the first photo!

Swipe to see the finished dish and the juicy filling. And head to our blog (via the link in our bio) to find the full recipe for our Cheeseburger Fagottini in Tomato, Bacon, and Pickle Broth with Homemade Ketchup 🍔🍝

#pastaetal #fagottini #cheeseburger #broth #sesamepasta #pastaia #pastaio #pastafresca #acquafarinamarcato #agfg #cookgoodfoodau #pastafattaincasa #buzzfeast #makeitdelicious #foodblogfeed #chowhound #bbcgoodfood
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✖️Cheeseburger Fagottini in Tomato, Bacon, and Pickle Broth with Homemade Ketchup✖️

It was only a matter of time before we put cheeseburgers into pasta. And I’ve got to say, we’re on to a winner!

This week's dish is a sesame dough fagottini, filled with a neat stack of American red cheddar, homemade ketchup, mild American mustard, and a mini beef hamburger patty. And it's served bobbing around in a tomato and bacon broth, with pickle juice stirred through and toasted sesame seeds sprinkled on top.

I really don't know why it's taken us so long to do this. Highly recommended, guaranteed to make you smile, cheesy-bacony-pasta goodness.

Find the full recipe by following the link in our bio 🍔🍝

#pastaetal #fagottini #cheeseburger #broth #sesamepasta #pastaia #pastaio #pastafresca #acquafarinamarcato #agfg #cookgoodfoodau #pastafattaincasa #buzzfeast #makeitdelicious #foodblogfeed #chowhound #bbcgoodfood
Sometimes it just has to be good old fettuccine 🤷‍♂️

#pastaetal #glutenfreepasta #glutenfree #gf #pastashapes #fettuccine #tagliatelle #pastaia #pastaio #pastafresca
Dear @sprugles aka @fortytwocakes,

Happy ten year anniversary of putting up with me making your lunch like this.

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#pastaetal #happyanniversary #ididntseethedoughonmynippleuntilediting 
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✖️Spinach Farfalle✖️ 

Nonna's trademark spinach dough works for any pasta, and is absolutely delicious (even the kids agree)! 

We form our farfalle using small rectangles of 2–3 × 4–5 cm, cutting the shorter edge with a zigzag (though of course, mix this up however you like).

To shape the pasta, make three pinches, similar to pleating, across the middle of each rectangle. The first pinch is from one side to about one-third of the way in, then the same on the other side, before squeezing those two pleats together firmly. With a practiced or lazy hand you can also just pinch once across the middle, gathering the dough as you go. Just ensure that you keep a channel down the centre to allow water to flow in and cook the pasta evenly. The pinch is so important, that this shape is known as stricchetti in Emilia-Romagna, meaning ‘pinch’ in local dialect.

An alternative to hand-pinching the channel is to lay a thin skewer lengthwise down the centre of each rectangle. Pinch a little peak on either side of it, and then squeeze together over the top, pulling the skewer out to complete the shape. 

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Making sunset agnolotti del plin with my OG pasta sidekick ☀️

Little Al's working with scraps of beetroot and turmeric doughs, left over from our recent giant ravs 🧡

You can find a tutorial for this shape in our book, or by scrolling back far enough in our Reels!

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A favourite of ours: scarpinocc! Little Al, in particular, has always loved giving them their finishing poke in the middle. 

These were made with a traditional taleggio filling, and you can spot the GF variations with their slightly lighter dough.

Anyone else a scarpinocc fan?

#pastaetal #pastatutorials #pastashapes #scarpinocc #pastaia #pastaio #pastafresca #acquafarinamarcato #agfg #buzzfeast #makeitdelicious
We've now developed gluten-free versions for all of our recipes (grain-free is a work-in-progress)! These little ravs are made with our standard GF dough. For four serves of dough: 400 g GF flour (ours is a mix of maize, tapioca, and rice flours, with rice bran), 4 eggs, 80 ml water, 3 tsp xanthan gum, and a little olive oil and salt. 

The filling can be whatever you like, but this time around we went for a mix of browned mince, salami, and pecorino 👌 

You can check out our book or blog for all kinds of recipe ideas! Blog via any recipe link in bio 🍝 

#pastaetal #glutenfreepasta #glutenfree #gf #howtomakepasta #pastashapes #ravioli #pastaia #pastaio #pastafresca #acquafarinamarcato
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Ocean Sunset 🌊☀️

These giant ravs are dedicated to the pure bliss of watching the sun sink into the waves. Right before the midges start eating you alive. I’ve lived in and visited many incredible locations over the years, but the sunset’s always been all over the place. So it’s nice to finally have everything back where it belongs 😉

Our sunset sky and golden beach is made with an ombré of beetroot and turmeric doughs, with an ocean of blue spirulina, and silhouetted dunes of dark cocoa. And fittingly, for a WA-inspired pasta (if you know, you know), they’re stuffed with spuds 🥔🤙

#pastaetal #ravioli #giantravioli #ravioloni #bluespirulina #bluepasta #beetrootpasta #turmericpasta #pastavideo #pastaia #pastaio #pastafresca #acquafarinamarcato #agfg #buzzfeast #makeitdelicious #foodblogfeed #chowhound #bbcgoodfood
Little Al showing off this week’s cappelletti 💪⁣
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These are made using our go-to whole egg dough, with a portion of it coloured using blue spirulina. Hit up our blog or our book for the full recipe, or do your thing with this:⁣
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- 250 g plain (all-purpose) flour⁣
- 150 g 00 flour⁣
- 4 eggs⁣
- 1 tablespoon extra-virgin olive oil⁣
- 1⁄2 teaspoon salt⁣
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For the blue spirulina, add around 1 tsp for every 100g of flour, or until you’re happy with the colour!⁣
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And the filling… really I just boiled some potatoes, mashed through some pecorino, and seasoned until we were all happy with it…⁣
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#pastaetal #cappelletti #bluespirulina #bluepasta #pastarecipe #pastaia #pastaio #pastafresca #acquafarinamarcato #agfg #buzzfeast #makeitdelicious #foodblogfeed #chowhound #bbcgoodfood
I 98 and 3/4 percent guarantee that adding blue squiggles to your pasta will improve your mood 💙

#pastaetal #cappelletti #bluespirulina #bluepasta #pastaia #pastaio #pastafresca #acquafarinamarcato #agfg #buzzfeast #makeitdelicious #foodblogfeed #chowhound #bbcgoodfood
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