HOW TO

Pansotti with winter greens, ricotta and a smashed walnut sauce

“A dish with a really interesting and beautiful sauce”

Bring a pan with at least 2 litres of water to a rolling boil. Add your bay leaf from the box.
Season with 2 heaped teaspoons of salt. The water must taste like the sea.
Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
Gently tease the pansotti apart in the event that they have clumped at all.
Plunge into the boiling water for 3 minutes.
Meanwhile, warm the supplied pasta water and walnut sauce in a pan, preferably with curved sides so you can toss/roll the pansotti easily. Swirl until well mixed and warmed through. Keep this warm while the pansotti cook.
Drain the pansotti, add to the saucepan, turn the heat up and swirl around gently so they are rolling in the sauce. After a minute at the boil the sauce should become rich and coat the pansotti.
Carefully transfer to a warm bowl and sprinkle with parmesan

Gluten, Egg, Lactose, Nuts

“A dish with a really interesting and beautiful sauce”

Bring a pan with at least 2 litres of water to a rolling boil. Add your bay leaf from the box.
Season with 2 heaped teaspoons of salt. The water must taste like the sea.
Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
Gently tease the pansotti apart in the event that they have clumped at all.
Plunge into the boiling water for 3 minutes.
Meanwhile, warm the supplied pasta water and walnut sauce in a pan, preferably with curved sides so you can toss/roll the pansotti easily. Swirl until well mixed and warmed through. Keep this warm while the pansotti cook.
Drain the pansotti, add to the saucepan, turn the heat up and swirl around gently so they are rolling in the sauce. After a minute at the boil the sauce should become rich and coat the pansotti.
Carefully transfer to a warm bowl and sprinkle with parmesan

Gluten, Egg, Lactose, Nuts