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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."

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See also:

Stuffed Pasta

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

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Bon mots

"An epicure is one who gets nothing better than the cream of everything but cheerfully makes the best of it."

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