Filled Pasta With Walnut Sauce ( Pansotti Or Capellacci Al Preboggion ) Recipe

click to rate
0 votes | 1948 views
Servings: 4


Cost per serving $3.16 view details
  • 300 gm pasta dough (qv fresh dough)
  • 1 kg mixed wild greens see notes at bottom
  • 40 gm butter
  • 1 pch nunneg
  • 40 x gfreshly grated parmesan
  • 1 x egg beaten
  • 1 x salt to taste
  • 250 ml lowfat milk
  • 1 clv garlic
  • 1 sprg fresh marjoram
  • 2 x tablepoons frssh breadcrumbs
  • 100 gm walnuts few pine kernels
  • 500 ml extra virgin olive oil
  • 1 x salt to taste marjoram to garnish


  1. First make the filling.
  2. Cook the greens till soft and squeeze out as much water as you can.
  3. Put in a pan with the butter nutmeg and Parmesan and mix together till the butter has melted Let the mix cold add in the egg and salt to taste and set aside.
  4. On a floured surface roll the pasta dough out to a thickness of 3mm.
  5. Cut out 4cm squares putting a tsp. of the filling in each square.
  6. Close to obtain a triangle.
  7. Take the top and fold over then wrap the two other corners around your finger.
  8. This makes a similar shape to tortelloni.
  9. Put the lowfat milk garlic marjoram breadcrumbs walnuts and pine kernels in a blender.
  10. Process till you obtain a smooth mix.
  11. Add in the oil a little at a time (as when making mayonnaise) and blend.
  12. Add in salt to taste and heat very gently then put on one side.
  13. Boil the pasta in slightly salted water for 34 min.
  14. Drain and dress with the warmed walnut sauce.
  15. Decorate with a sprig of marjoram and serve immediately.
  16. Preboggion is a mix of the wild greens and herbs which grow freely on the Ligurian hills and is used for filling the tummy shaped pasta that is typical of the region. You can use a combinalion of wild dandelion wild beet wild marjoram wild borage or possibly any other edible greens you can find.
  17. Serves 4
  18. x


Add the recipe to which day?
« Today - Oct 30 »
Today - Oct 30
Oct 31 - Nov 06
November 7 - 13
November 14 - 20
Please select a day
or Cancel
Loading... Adding to Planner


Nutrition Facts

Amount Per Serving %DV
Serving Size 286g
Recipe makes 4 servings
Calories 1415  
Calories from Fat 1172 83%
Total Fat 133.05g 166%
Saturated Fat 22.58g 90%
Trans Fat 0.0g  
Cholesterol 126mg 42%
Sodium 124mg 5%
Potassium 308mg 9%
Total Carbs 46.37g 12%
Dietary Fiber 0.9g 3%
Sugars 3.76g 3%
Protein 13.93g 22%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)


Leave a review or comment