WHAT IS PANSOTTI?
Known as the ravioli of the Italian Riviera, pansotti are Ligurian stuffed pastas. Each fat triangle shape has a vegetable filled beer belly. Despite their flabby appearance, pansotti are considered a ravioli magri (lean dumpling). “Lean” however doesn’t mean boring. Anything from edible wild flowers to a dash of white wine is fair game as a stuffing for this cut.
WHERE IS PANSOTTI MADE?
It is made in Liguria, a northwest coastal region of Italy. Home to the port city of Genoa, Liguria is widely considered the home of ravioli (before its eventual incarceration in a can in the United States). This area is also home to the popular pasta cut trofie, as well as a milder form of pesto . The Ligurian version uses only pine nuts, basil, garlic, olive oil (from the region) and a blend of two cheeses – Parmesan and Pecorino (usually Romano because it is cheaper but sometimes Sardo).
PANSOTTI ARE THE NEW BABY TACOS OF MEXICAN CUISINE?
A popular Mexican street-food for hard working people on the go is “tacos de canasta” or basket tacos. In Washington D.C. the restaurant Mezcalero Cocina Mexicana has combined this idea with pansotti. They use a filling of rabbit (front leg, belly meat, kidney and back leg) to create what Chef Ryan Ratino called “hearty and nuanced envelopes.” To read more about this fun take on Italian cuisine click here!
WHAT SAUCES GO WELL WITH PANSOTTI?
Preboggion (a blend of 7 different greens that are boiled) is a popular local stuffing. However if you don’t have access to exotic ingredients like dog-tooth or sow-thistle, go with locally available greens like spinach or Swiss Chard. Walnuts along with various cream sauces or cheese fillings are also popular choices.