Pansotti con Salsa di Noci is widely available in Liguria. The dish consists of triangular “ravioli” with a walnut sauce. It looks highly caloric in the picture, but is in fact one of those cucina povera dishes that tricks the eye but not the palate in that it’s a bit lighter than you might be lead to believe.
The word “pansotti” can mean something like “paunch” or “pot bellied” in Italian, and is a rather overstuffed triangle bulging with a mixture of cheese called prescinsêua, nutmeg and foraged greens (at least back in the day) known as preboggion. The herbs might include nettles, dandelion and chicory.
The sauce is made not from cream but from a clever combination of walnuts, parmigiano, olive oil, bread minus the crust soaked in milk, marjoram, and garlic.
Enjoy this traditional Italian Riviera dish.