Pansoti with Walnut Sauce

Shell the walnuts and immerse them in boiling water for about 5 minutes: the skin should soften and come off easily. Drain, let them cool, and carefully peel them, removing any remaining skin.

Crush the peeled kernels together with the pine nuts in the mortar, half clove of garlic, chopped parsley, and, if desired, marjoram. Mix until you obtain a thick, smooth paste, then slowly incorporate the oil, seasoning with salt and pepper: the sauce should be creamy and well-blended.

Pour the flour on the work surfaceAdd the eggs and a pinch of salt, then knead the dough until smooth and elastic. Shape it into a ball, cover it, and let it rest for about an hour. It should be more relaxed and easier to roll out.

Wash the leaves thoroughly Swiss chard and boil them in water until tender. Drain them well, let them cool, and chop them finely. Squeeze them just enough to remove excess water: the mixture should be moist but not wet, so the filling will maintain a good consistency.

Bring the Swiss chard minced with hard boiled eggs, the pecorino grated cheese and a pinch of salt. Mix until you get a mixture compact and homogeneous, capable of maintaining its shape when placed on the pastry without becoming liquid or crumbly.

Roll out the dough into two thin sheets. Place small pieces of filling on the first sheet, leaving them spaced apart; overlap the second sheet and press with your fingers around each portion, squeezing out any air. Cut the pansoti with a pastry wheel and trim the edges cleanly.

Arrange the pansoti on a napkin, without overlapping them, and let them dry for about 2 hours. If the air is humid, wait longer: the surface should be dry to the touch, while the edges should remain well sealed.

Bring to a boil plenty of salted water, add (2 tsp) 2 teaspoons of oil and dip the pansoti. Cook them until they are tender but whole, then carefully drain them. Season them immediately with the walnut sauce and finish with the pecorino grated, unseasoned.