Photo: Mike Kenneally
Pansotti with ricotta and fennel and walnut sauce
15 ingredients
1 hr + 10 min
Serves 4
openrecipes
These beautiful filled pasta half moons can be made ahead and kept in the refrigerator for up to two days.
Estimated Nutrition (whole recipe, rough)
1089
Calories
40g
Protein
50g
Fat
122g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Fennel | 1/2 bulb (87g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Semolina | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g/9oz plain ‘00’ flour
- 50g/2oz fine semolina
- 2 large free-range eggs
- 3 large free-range egg yolks
- 200g/7oz ricottaricotta
- 2 tbsp chopped feathery fennel
- sea salt and freshly ground black pepper
- ½ garlic
- 110g/4oz walnuts
- juice of ½ lemon
- 75g/3oz parmesan
- 2 tbsp full-fat milk
- 4 tbsp olive oil
- 1 tbsp chopped parsley
- 50g/2oz unsalted butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes