A tasty take on the classic Ligurian pansoti, which includes potatoes and green beans in the filling instead of ricotta and borage, seasoned with our magnificent Pesto Fresco Genovese.
Chef Gian Luca Cellerino of Ristocaffè Il Ponte has elaborated and cooked them for us. Here is the recipe!

New recipe with our Pesto Fresco processed and created by chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano: Pansoti with potato and green bean stuffing.
A somewhat complex, but extremely tasty dish absolutely worth trying your hand at, to your delight and that of your diners.

Pansoti stuffed with potatoes and green beans and Pesto Fresco: ingredients for 4 people

For the dough

• 400g of 00 flour
• 3 eggs
• Water qb
• EVO oil qb
• Salt qb

Stuffing

• 1 170g jar of Pesto Fresco Genovese
• 350g of already boiled potatoes
• 200g green beans, already boiled
• 1 tablespoon of grated Parmesan cheese
• 2 tablespoons of grated Pecorino Romano cheese
• A sprinkling of nutmeg
• Salt and pepper to taste

Pansoti stuffed with potatoes and green beans and Pesto Fresco: procedure

• Boil whole potatoes with skin on and, in another pot, previously washed and hulled green beans
• Meanwhile, prepare the ingredients for the pasta
• On the pastry board, arrange in a heap 400 grams of 00 flour, minus 3 tablespoons that you keep aside
• Place the 3 eggs in a boule and use one half shell as a measuring cup. Add half a shell of room-temperature water, another half shell of EVO oil and salt to taste.
  Whisk the ingredients together and pour the resulting mixture into the flour fontanelle
• Slowly incorporate the flour in circular motions, helping with a spoon.
  When the mixture begins to get thicker, start working with your hands. If the mixture is too soft, add the flour set aside.
• Work with your hands until smooth and homogeneous without lumps and shape into a ball
• Wrap the dough ball in plastic wrap and refrigerate for at least half an hour
• While the dough is chilling, prepare the filling
• Peel the potatoes, which will have been cooked and drained in the meantime, and mash them in a potato masher
• Finely chop the green beans, which you have meanwhile removed from the cooking water and drained
• In a fairly large boule put the mashed potatoes, chopped green beans, add a generous grating of nutmeg, Parmesan cheese, Pecorino Romano, salt and pepper
• Mix and blend everything into a dry mixture
• Take the dough loaf, cut it into 4 and with the rolling pin flatten each part and give it a rectangular shape, to pass it inside the rollers of the sheeter (Pasta machine, ed.) starting from the maximum width and continuing until you reach the penultimate shot
• When the dough is rolled out, make 7cm squares on each side.
  Helping yourself with a teaspoon, scoop out small portions of filling and place it in the center of each dough square.
  Close into a triangle, seal the two open sides by pressing down with your hands, and bring the two opposite flaps together and weld them together.
• Heat the water to cook the Pansoti with potato and green bean filling and, when it comes to a boil, add salt and a little oil (this is needed to keep them from sticking).
  You throw the Pansoti into the water and drain after about 2 minutes.
• Arrange the Pansoti in a boule and season with plenty of Pesto Fresco Genovese

You can buy our Pesto Fresco on this site at the “buy online” section to have it conveniently delivered to your home or at the h24 vending machine in Loano at Corso Europa 14e.

Enjoy your meal!