Prepare your favorite pasta or follow our favorite, PASTA DETENTE.  Let it rest and hour while you make the filling.

Roll out pasta in sheets until it is as thin as you can get, and you can see your hand through it when held in light. Cut sheets of  8 inches wide by 48 inches long. You cut this in half lengthwise so you have two 4 inch wide pieces. Now cut every 4 inches making 12 squares, each 4 inches x 4 inches. To make 3″ squares start with strip of thin dough 6″ by 36″ and cut in half lengthwise, then in 3 inch intervals to make 3 inch squares. With both you will end up with 24 ravioli before going on to roll more dough.

Once they are all rolled and cut, proceed to fill.

Fill each square in the center with 1 tablespoon reserved filling. Using pastry brush wet edges and fold as a triangle matching edges and pinching closed to seal.  Place onto sheet pan dusted with semolina flour to keep them from sticking. Refrigerate until needed.

At service, bring 1 gallon water with 3 tablespoons salt to boil. When rapidly boiling, drop the triangles of Pansoti  into the water and test for doneness after 1 or two minutes. They will float but that doesn’t always indicate doneness. Remove when dough is al dente–still has some “chew” left in it. Drain. Do not rinse. Place into bowl warm bowl.

FILLING # ONE  Greens – more traditional one
16 oz chard without stems
8 oz baby spinach
8 oz arugula
8 oz endive
2 oz whole milk ricotta cheese
2 oz parmesan cheese
1 egg
1 tablespoon fresh marjoram, minced
1/4 teaspoon fresh grated nutmeg
1 teaspoon salt
1/2 teaspoon black pepper

In small batches, blanch greens just seconds, then stop cooking with cold water. lay onto clean tea towel or cheesecloth and ring dry.  On cutting board, choppe the wilted greens.
Place them into a bowl. Add ricotta and parmesan cheese and egg. Add some of the minced marjoram, nutmeg, salt and pepper. Taste before adjusting with more of each.

FILLING # TWO– Wild mushrooms
follow recipe for sautéed mushrooms 
Add to
2 oz whole milk ricotta cheese
2 oz parmesan cheese
1 egg
1 teaspoon fresh garlic paste
1 tablespoon fresh chives
1/4 teaspoon fresh grated coriander
1 teaspoon salt
1/2 teaspoon black pepper

Fill each pasta square with 1 tablespoon of this mixture. Fold making a triangle and pinch to seal. Bring 1 gallon water with 3 tablespoons salt to boil and drop in ravioli. Test 2-3 minutes, looking for pasta that still has “chew” left in it. Remove from water and coat with   Walnut sauce /pesto.


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