Preparation: 1 Hour & 30 Minutes
Cooking: 20 Minutes
Portion: 4 Persons
For the pastry 300 g Flour 0 1 Egg
80 ml Water
For the stuffing 200 g Spinach or Chard 100 g Ricotta cheese 1/4 Onion 3 sprigs Marjoram 1/2 tsp Fine salt Extra virgin olive oil
To prepare homemade pansoti you must first prepare the filling.
Boil the spinach or chard, once boiled, squeeze the vegetables well so that they release as much water as possible. In a pan, heat a little oil and then add the very thinly sliced onion piece. Leave to brown, then add the boiled vegetables and cook for a few minutes. Transfer the vegetables to a bowl in which you will combine the ricotta, salt and chopped marjoram. Mix well to mix everything and keep aside. Now prepare the dough for the pastry. Knead the flour together with the egg and warm water until a smooth and homogeneous dough is obtained.
Begin rolling out the dough with a dough roller or, if you don't have it, with a rolling pin.
When you have rolled out the dough quite thinly, divide it into as many squares as you can get about 5 centimeters per side. Place a ball of filling in the center of each square. At this point, take two extreme corners of the square, fold them over themselves, so as to obtain a triangle with the filling in the center. Crush the dough a little to seal the edges, then close the ends by joining them together in front of the filling. Continue in the same way with all the remaining squares. Leave your pansoti well spaced on the pastry board until it's time to cook them. Just dip them in boiling salted water and cook them for about 5/6 minutes.
Once ready, drain them, collect them in a bowl and season with the walnuts sauce. Storage: Once done, you can keep the homemade pansoti for a day out of the fridge. If you want, you can freeze them by putting them in the freezer on a cabaret, and once frozen, collect them in frost bags for food.
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