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Pansotti



Pansotti are a Ligurian stuffed pasta, particularly popular in the Recco area of Liguria, northern Italy.

They are made from a 5 cm (2 inch) square of rolled out pasta dough (with no egg in it.)

A small amount of filling is placed in the centre. Stuffing variations include ricotta and spinach, "preboggion" (mix of herbs) and ricotta. Meat is never used.

The square is then made into a triangle by folding it in half from one corner to the other.

The edges can be left straight or crimped.

It is then cooked by simmering in water.

Sauces that Pansotti are served with include Walnut Sauce, Tomato and Mushroom sauce, olive oil and grated pecorino,

Cooking Tips

Simmer 4 to 9 minutes.

Substitutes

Ravioli, Tortellini

Language Notes

"Pansotti" means "big belly."

See also:

Stuffed Pasta

Agnolotti; Cappellacci; Cappelletti; Pansotti; Ravioli; Stuffed Pasta; Tortellini

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Citation

Oulton, Randal. "Pansotti." CooksInfo.com. Published 27 June 2004; revised 06 December 2012. Web. Accessed 05/01/2016. <http://www.cooksinfo.com/pansotti>.

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Page Index

Cooking tips
Substitutes
Language Notes


Bon mots

"I never eat before breakfast."

-- W.C. Fields (American actor. 29 January 1880 – 25 December 25 1946)

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