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,
Simmer 4 to 9 minutes.
“Pansotti” means “big belly.”