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Receta Filled Pasta With Walnut Sauce ( Pansotti Or Capellacci Al Preboggion )
by Global Cookbook

Filled Pasta With Walnut Sauce ( Pansotti Or Capellacci Al Preboggion )
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  Raciónes: 4

Ingredientes

  • 300 gm pasta dough (qv fresh dough)
  • 1 kg mixed wild greens see notes at bottom
  • 40 gm butter
  • 1 pch nunneg
  • 40 x gfreshly grated parmesan
  • 1 x egg beaten
  • 1 x salt to taste
  • 250 ml lowfat milk
  • 1 clv garlic
  • 1 sprg fresh marjoram
  • 2 x tablepoons frssh breadcrumbs
  • 100 gm walnuts few pine kernels
  • 500 ml extra virgin olive oil
  • 1 x salt to taste marjoram to garnish

Direcciones

  1. First make the filling.
  2. Cook the greens till soft and squeeze out as much water as you can.
  3. Put in a pan with the butter nutmeg and Parmesan and mix together till the butter has melted Let the mix cold add in the egg and salt to taste and set aside.
  4. On a floured surface roll the pasta dough out to a thickness of 3mm.
  5. Cut out 4cm squares putting a tsp. of the filling in each square.
  6. Close to obtain a triangle.
  7. Take the top and fold over then wrap the two other corners around your finger.
  8. This makes a similar shape to tortelloni.
  9. Put the lowfat milk garlic marjoram breadcrumbs walnuts and pine kernels in a blender.
  10. Process till you obtain a smooth mix.
  11. Add in the oil a little at a time (as when making mayonnaise) and blend.
  12. Add in salt to taste and heat very gently then put on one side.
  13. Boil the pasta in slightly salted water for 34 min.
  14. Drain and dress with the warmed walnut sauce.
  15. Decorate with a sprig of marjoram and serve immediately.
  16. Preboggion is a mix of the wild greens and herbs which grow freely on the Ligurian hills and is used for filling the tummy shaped pasta that is typical of the region. You can use a combinalion of wild dandelion wild beet wild marjoram wild borage or possibly any other edible greens you can find.
  17. Serves 4
  18. x