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    Pasta · Pasta shape · Short entry

    Pansoti

    Plump Genoese ravioli filled with wild and garden greens and the fresh curd cheese *prescinseua*, without meat. The City of Genoa's guide calls them a fairly recent variant of the old meatless *ravioli di magro*. They are classically served with walnut sauce.

    Pansoti — editorial illustration

    Filling and dough

    The City of Genoa's recipe fills them with boiled borage, chard and preboggion (a mix of wild greens), bound with prescinseua, eggs, Parmigiano Reggiano, melted butter, nutmeg and marjoram. The dough is unusual: flour worked with egg, white wine and salt, rolled no thicker than 3 mm.

    The name comes from the pot-bellied, bundle-like shape; on the Rivieras they are also made as triangles or half-moons. The national list of traditional products records them as raviolo alle erbette, pansoto.

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    How it connects

    Pasta shape

    Place

    • grown in Liguria In preparation

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