Ligurian Style Ravioli

Ligurian Style Ravioli
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From the Liguria region (northwest Italian coast, with Genoa as its capitol), this ravioli features “bitter” greens that are tempered with ricotta and a pine nut and walnut, milk based-sauce.



August 7, 2017
: 4 - 6
: 30 min
: 2 hr
: Moderate


  • 2 1/3 c (300 g) 00 Flour
  • ½ c (100 g) White wine
  • ½ c (95 g) Water at room temperature
  • 14 oz (400 g) Swiss chard
  • 14 oz (400 g) Borage (or escarole)
  • 7 oz (200 g) Sheep's milk ricotta (or whole milk)
  • 2 Medium eggs
  • 2 oz (50 g) Grated Grana Padano (or Parmigiano-Reggiano)
  • Salt
  • Pepper
  • Marjoram
  • 2 Garlic cloves
  • 3 tbs (40 g) Extra virgin olive oil
  • SAUCE with NUTS
  • 1 ½ c (160 g) Walnuts nuts
  • 1 Garlic clove
  • 1 oz (20 g) Pine nuts
  • ¼ c (30 g) Grated Parmigiano Reggiano
  • 2 tsp (4 g) Marjoram
  • 1 slice (30 g) Dried Italian bread
  • 2/3 c (160 g) Whole milk at room temperature
  • Step 1 Pasta. Take a large bowl and add sifted flour (1), white wine (2) and room temperature water (3).
  • Step 2 Thorouly mix the ingredients with your hands (4). When you get a homogeneous, smooth mixture, mold into a ball, cover with Saran wrap and let it rest in the fridge for at least 30 minutes (5). FILLING. Take a fine mesh strainer, place it over a bowl and put in the fresh ricotta cheese. After the liquid drains, cover with Saran wrap and place in a refrigerator (6).
  • Step 3 Separate beet stems from leaves (7). Do the same for the borage (8). Rinse all the leaves under running water (9).
  • Step 4 Pour 4 ½ Tsp (20 g) of olive oil into a non-stick frying pan add the garlic clove and a pinch of salt to taste (10). Add the beet leaves, and cover (11). Let them cook until they dry out some, 6-7 minutes, stirring occasionally, then remove garlic (12).
  • Step 5 Transfer the beet leaves into a fine mesh strainer resting on a bowl (13). Let them drain so they lose water. Repeat the operation with the borage. Take a non-stick frying pan, add the remaining olive oil, a garlic clove and the borage (14). Add a pinch of salt to taste. Cover and let cook until dry, 6-7 minutes.  mixing occasionally. Then remove the garlic (15).
  • Step 6 Place the cooked borage in a fine meshed strainer resting on a bowl, and allow it to release any remaining water, lightly pressing to make sure all the water is removed(16). Finely chop the borage and beet leaves (17). Transfer borage and beet leaves back into the strainer for final water draining (18). Allow them to cool to room temperature (this is important to prevent the filling from making the dough too soft when filling).
  • Step 7 In a large bowl, add eggs, salt and pepper to taste, and then whip the eggs with a hand whip (19). Take the ricotta from the fridge and sieve it in the bowl (20). Mix the ingredients with the hand whip until you get a smooth and homogeneous cream (21)
  • Step 8 Add marjoram to taste (22) and grated cheese (23) along with the cooked and drained vegetables (24).Mix well with a spatula to get a homogeneous mixture. Set the filling aside.
  • Step 9 Sauce with Nuts. Take a tall pot, fill it with water and bring to a boil. Scald the walnuts for 5-minutes to soften the outer coating (25). Remove the walnuts from the water with a scoop, place them on a clean towel to drain a bit, then wipe away most of the outer coating.(26). Prepare the bread by placing a slice of Italian bread in the oven at 350 F (200 C) for about 15 minutes (until dried and slightly crispy, not toasted, let cool. Crumble the dried bread slice in a bowl and add milk (27).
  • Step 10 When the crumbled bread has soaked up the milk, and is soft, drain by lightly pressing a spatula or spoon on the bread in a fine mesh strainer over a bowl to collect the excess milk, (28) and place the milk-soaked crumbled bread aside. Put the walnuts in a blender with the softened bread (29). If you prefer, you can also use the mortar. Combine the pine nuts and grated cheese (30).
  • Step 11 Add garlic and marjoram to taste (31) and season with salt and pepper. Run the blender. While the ingredients are mixing, add bit of the leftover milk (32). Continue to blend the ingredients until you get creamy mixture (33). Then place aside.
  • Step 12 Now take the dough that that has been resting in the fridge and place it on a lightly floured rolling surface. Roll it out into a thin sheet with a rolling pin or pasta machine. (34). Cut 2 3/4″ to 3″ squares with a cutting wheel. (35). Place some filling of in the center, taking care to leave a border of about 3/8 inch with which to seal the pansoti (36).
  • Step 13 Brush the edges of the pasta squares obtained with water (37) and close the pansoti to form a triangle (38), exerting a slight pressure with the fingers on the edges to properly seal and prevent filling from spilling out during cooking. Place the pansoti on a lightly floured tray and cover with a damp cloth (39)
  • Step 14 Using a large pot filled with water, add salt and bring to the boil. Add the pansoti and cook for about 4-5 minutes (40). When they rise to the surface, the pansoti are ready. Place in a serving dish with a small bit of the water they were cook in. Warm the vegetable, nut and cheese sauce in a sauce pan, then pour the sauce over the pansoti. (41), Mix well to flavor and serve immediately (42).



Preserving to Serve Later

It is preferable to consume freshly prepared pansoti. However, you can keep them in a sealed container in the refrigerator for several days. You can simply reheat them in a non-stick frying pan. You can also freeze them. Cook them frozen in boiling water, for 7 – 9 minutes. The walnut sauce can be stored in the refrigerator for up to 4-5 days (freezing is not recommended).

Substitute Ingredients

If you are not a lover of beet root and borage, you can use other herbs such as chicory, arugula, chicory or cabbage, the choice is yours! You can alter the shape of the pansoti.  Feel free to experiment, make them bigger by cutting them into circles, or stars using cutters, or larger 5” (13 cm) squares.

Some Pansoti History

It seems some crusaders during a stop in the march were gathering herbs to prepare a frugal meal for their lord, Goffredo di Buglione. They called this bunch of herbs “pro Boggion” in Latin.  Later, it became known as  preboggion, which is the Italian term used in recipes today..

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