Mix the eggs and flour, then knead until the dough is smooth and homogeneous. Leave it to rest for one hour.
Put the shallot with a knob of butter in a saucepan and let it brown. Then, add the Swiss Chard Portions without thawing and let it stew for about 20 minutes. Add salt and pepper to taste. Then, let it cool down. Chop finely the Swiss chard, add the ricotta, the egg, some marjoram, and grated Parmigiano Reggiano.
Roll the pasta dough until it is very thin; then, cut it into squares with sides of 6 cm. Place the filling at the centre of the square, then fold it diagonally to make a triangle, which is the typical shape of Italian "pansoti".
Put the walnuts and pine nuts in mixer and mix with all the remaining ingredients until you get a smooth and velvety sauce. Cook pansoti into a large pot of salted boiling water. Drain the pasta and season with the walnut and pine nut sauce.
Garnish the dish with some tiny walnut kernels, some toasted pine nuts and marjoram leaves.
Over 60
4
Medium
Pasta and Rice Courses
