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Pansotti, Liguria’s “pot-bellied” ravioli! 🌿 I made these last week and they remain firmly in my top 5 favorite fresh pastas—the dough is infused with white wine, then stuffed with several different types of greens, form into fat tortelloni lookalikes, and finally tossed in a white pesto with walnuts and marjoram (salsa di noci). So fresh! So yummy! So perfect for spring that is hopefully coming our way v soon! 😅☀️ Recipe is from last May on my s u b s t a c k; here’s what’s in the dough, whic
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