Pansoti (pansoti pasta)

Despite their national fame, this is a relatively recent addition to Genoese cuisine, invented as an alternative to the well-known ravioli. The name derives from the word ‘pancia’ meaning belly, due to their ‘pot-belly’ shape, whilst in the Riviera they are also found in triangular and half-moon shapes.

For the dough:

  • 450 g of flour;
  • 1 glass of white wine;
  • 1 egg, salt.

For the filling:

  • 250 g of borage;
  • 250 g of chards;
  • 500 g of preboggion - a mixture of wild boiled greens;
  • 200 g of prescinseua cheese;
  • 20 g of butter;
  • 50 g of grated parmesan cheese;
  • 3 eggs;
  • nutmeg;
  • marjoram;
  • salt.

Arrange the flour into a mound and make a well in the middle. Pour in the egg, wine and salt. Knead until you get a smooth firm consistency, then flatten the dough with a mallet and leave it not thicker than 3 mm.
Allow the dough to rest under a tea towel while you prepare the filling. Clean the vegetables and boil in an abundant amount of water, drain and chop finely. Place the chopped vegetables in a mixing bowl and add the prescinseua cheese, eggs, parmesan and melted butter and mix gently.
Finally flavour to taste with nutmeg, marjoram and salt. Cut the dough roughly into 5 cm squares and place a spoonful of filling in the centre of each square: fold the dough over into small parcels, pressing on the edges to seal them.

A few suggestions:
The pansoti are cooked in salted boiling water for about 10 minutes and then drained with a skimmer; the traditional accompaniment is walnut sauce, but they also go well simply with butter and sage.

The recipes are taken from the guide “Dining in Genoa”, by M&R Comunicazione, available at the Tourist Information Offices