Pansotti is a homemade filled pasta typical of the Liguria region. The plump filled pasta earns its name from the Italian word, “panica,” which means potbelly. The homemade version is sometimes shaped as a triangular ravioli or half moon, but most often as a large tortellini, so a quality store bought tortellini can easily substitute.
In Liguria, Pansotti is almost always served with walnut sauce. Containing pignoli (pine nuts) and garlic, the walnut sauce can be thought of as a ‘white pesto,’ though the addition of milk-soaked bread and marjoram as a seasoning makes it significantly different from traditional pesto. Perfect for fall, the addition of sliced mushrooms such as porcini or portobello add depth of flavor. Feel free to use tricolor tortellini, too, for a splash of color and additional flavors.