Dough Preparation

1. Make the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs. Using a fork, beat the eggs gently, then gradually incorporate the flour from the edges until a dough forms.

2. Knead the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Filling Preparation

3. Prepare the Filling

In a large bowl, combine the shredded cooked chicken, chopped spinach, ricotta cheese, grated Parmesan cheese, nutmeg, salt, and black pepper. Mix until well combined.

Assembly

4. Roll Out the Dough

After resting, divide the dough into quarters. Roll out each quarter into thin sheets using a pasta machine or a rolling pin, ensuring it is thin enough to see your hand through.

5. Fill the Pansotti

Using a teaspoon, place small mounds of filling (about 1 tablespoon) onto the dough, leaving enough space between each mound. Moisten the edges of the dough with water and fold over to create a pocket. Press to seal and cut out with a pasta cutter or knife.

Cooking

6. Cook the Pansotti

Bring a large pot of salted water to a boil. Carefully drop the pansotti into the boiling water and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and drain.

Sauce Preparation

7. Make the Sauce

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the canned diced tomatoes, salt, and black pepper. Simmer for about 5 minutes.

8. Finish the Sauce

Stir in the heavy cream and grated Parmesan cheese, cooking until the sauce has thickened slightly. Add the chopped fresh basil before serving.

Serving

9. Serve the Dish

Plate the cooked pansotti and generously drizzle the tomato butter cheese sauce over the top. Garnish with additional Parmesan cheese and fresh basil if desired.

Pansotti Recipe

Recipe information

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Dough

Filling

Sauce