Pansotti Con Salsa Di Noci

Ingredients

Salt

to taste

Black pepper

to taste

Olive oil

2 tablespoons

Milk

1 cup

Garlic

2 cloves, minced

Walnuts

1 cup, soaked in water for 30 minutes

Nutmeg

1/4 teaspoon, freshly grated

Egg

1, beaten (for filling)

Grated Parmesan cheese

1/2 cup

Fresh spinach

2 cups, cooked and chopped

Ricotta cheese

1 cup

Pasta dough

2 cups (homemade or store-bought)

Instructions

1. Prepare the pasta dough by mixing flour and water. Knead until smooth, then cover and let rest for 30 minutes.
2. In a pot of boiling water, briefly cook the spinach until wilted. Drain, squeeze out excess water, and chop finely.
3. In a mixing bowl, combine the chopped spinach with ricotta cheese, grated Parmesan, beaten egg, nutmeg, salt, and pepper. Mix well until all ingredients are blended.
4. Roll out the rested pasta dough on a floured surface until thin. Use a round cutter to cut out circles of dough, about 3 inches in diameter.
5. Place a teaspoon of the filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal tightly. Ensure there are no air pockets.
6. To make the walnut sauce, drain the soaked walnuts and combine them with minced garlic and milk in a blender. Blend until smooth and creamy, then add olive oil and season with salt and pepper to taste.
7. In a large pot, bring salted water to a boil. Cook the pansotti in batches until they float to the surface, which takes about 3-4 minutes. Carefully remove them with a slotted spoon and drain.
8. Serve the pansotti hot, drizzled generously with walnut sauce and a sprinkle of additional Parmesan cheese.