400 g/14 oz plain flour, preferably Italian type 00, plus extra for dusting
1 tablespoon dry white wine 25 g/1 oz butter, diced
50 g/2 oz Parmesan cheese, freshly grated salt
For the filling 1 kg/2 1/4 lb borage, escarole, Swiss chard or turnip tops
1/2 clove garlic. 200 g/7oz ricotta cheese 2 eggs, lightly beaten
4-6 tablespoons freshly grated Parmesan cheese
For the sauce 1 bread slice, crusts removed 2 tablespoons milk
200 g/7 oz shelled walnuts 1/2 clove garlic 150 ml/5 fl oz olive oil


1.Make the pasta dough with the flour, 5 tablespoons water, the wine and a pinch of salt. Cook the greens in salted, boiling water for 5 minutes or until tender.
2.Drain, reserve some of the water and chop the greens with the garlic, then mix with the ricotta, eggs and enough Parmesan to thicken the mixture.
3.Roll out the pasta dough into a thin sheet and place small mounds of the filling at regular intervals on top.
4.Cut the dough into squares around each mound, then fold them in half. To make the sauce, tear the bread into pieces, place in a bowl, add the milk and leave to soak. Blanch the walnuts in boiling water and peel off the skins.
5.Squeeze out the bread. Pound the walnuts, garlic and bread in a mortar and gradually whisk in the olive oil to make a runny sauce.
6.If necessary, add 1-2 tablespoons of the cooking water from the greens. Cook the pansotti in a large pan of salted, boiling water until al dente, then drain and place in a warm serving dish.
7.Add the walnut sauce, the butter and Parmesan, mix well and serve.

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