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Ingredients
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Pansotti Ingredients
Method
Cooking Directions
- 1
Make the Pasta Dough
In a large bowl, mix the flour and salt. Slowly add water until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Prepare the Filling
In a bowl, combine ricotta cheese, pesto sauce, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- 3
Roll out the Pasta
On a floured surface, roll out the pasta dough to about 1/8 inch thick. Use a round cutter to cut out circles.
- 4
Assemble the Pansotti
Place a spoonful of the ricotta filling in the center of each pasta circle. Fold the dough over to create a half-moon shape and press the edges to seal.
- 5
Cook the Pansotti
Bring a large pot of salted water to a boil. Cook the pansotti in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
- 6
Serve the Dish
In a pan, heat olive oil and sauté halved cherry tomatoes until soft. Add the cooked pansotti and toss gently. Serve with toasted pine nuts on top.
