Pansotti Recipe
Stuffed Ravioli with Chicken and Spinach, Tomato Butter Cheese Sauce
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Ingredients
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Dough
Filling
Sauce
Method
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.
