Pansotti

Pansotti with cheese and spinach filling

Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Number of servings: 4

Pansotti are an Italian delicacy, similar to tortelloni, but with a distinctive shape and rich filling. These stuffed pasta are perfect for impressing dinner guests or indulging in a delicious meal at home. In this recipe, I will guide you step by step in preparing pansotti with cheese and spinach filling, wrapped in a fragrant butter and sage sauce.

Ingredients needed:

For the dough:
- 300 g type 00 flour (fine flour, ideal for pasta)
- 3 large eggs
- 1 teaspoon salt

For the filling:
- 200 g ricotta cheese (or a combination with goat cheese for a more intense flavor)
- 200 g fresh spinach (or frozen, well-drained)
- 50 g grated parmesan
- Salt and pepper, to taste
- A pinch of nutmeg (optional)

For the sauce:
- 100 g butter
- 8-10 fresh sage leaves
- Salt, to taste

Preparing the dough:

1. Start by sifting the flour onto a clean surface, forming a mountain with a crater in the middle. Add the eggs and salt into the crater. Use a fork to gently mix the eggs, gradually incorporating the flour from the edges.

2. Continue mixing until the dough is firm enough to knead by hand. Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour.

3. Wrap the dough in plastic wrap and let it rest for 30 minutes. This step is essential for achieving a dough that is easy to roll out.

Preparing the filling:

1. If using fresh spinach, wash it well and boil it in salted water for 2-3 minutes, then drain and chop finely. If using frozen spinach, make sure it is well thawed and drained.

2. In a bowl, combine the spinach with ricotta cheese, parmesan, salt, pepper, and nutmeg if desired. Mix well until you get a homogeneous mixture.

Forming the pansotti:

1. Divide the dough into four equal parts. Work with one part at a time, keeping the rest covered to prevent drying out.

2. Roll out the dough into a thin sheet, about 1 mm thick, using a rolling pin or pasta machine. Cut circles or squares about 8-10 cm.

3. Place a teaspoon of filling in the center of each circle/square. Fold the dough over the filling to form a crescent or triangle, ensuring that you seal the edges well to prevent the filling from leaking.

Cooking the pansotti:

1. Boil water in a large pot, adding salt. When the water is boiling, add the pansotti and cook for 3-4 minutes until they float to the surface.

Preparing the sauce:

1. In a skillet, melt the butter over medium heat. Add the sage leaves and let them brown slightly, releasing their flavors.

2. When the pansotti are ready, remove them with a slotted spoon and transfer them directly to the skillet, gently tossing to coat them with the butter and sage sauce.

Serving:
Serve the pansotti immediately, sprinkled with additional grated parmesan and a few sage leaves for an elegant touch. This recipe for pansotti with cheese and spinach filling is perfect for a special dinner or a refined lunch. Vary the filling by adding mushrooms, zucchini, or even truffle ricotta for a gourmet experience.

Enjoy this simple yet sophisticated recipe and let the flavors of Italy carry you away with every bite!

 Ingredients: 1 kg potatoes, 500 g flour, 2 eggs, 150 g black olives, 200 g parmesan, nutmeg, salt. For the sauce: 1 kg fresh tomatoes, olive oil, 2 cloves of garlic, basil.