Pansoti con salsa di noci

Step 1: Mound 14 oz Italian 00 flour and ½ tsp salt on a board, make a well and pour in 3 ½ tbsp dry white wine and most of ¾ cup warm water. Work it into a firm dough, adding the rest of the water a spoon at a time. Knead for 8 minutes until smooth, wrap and rest for 30 minutes.

Step 2: Bring a pan of salted water to the boil. Blanch 14 oz Swiss chard leaves, 7 oz borage or spinach and ½ oz flat-leaf parsley for 3 minutes, until wilted and bright green.

Step 3: Drain, cool under cold water, then squeeze the greens hard in your hands, a fistful at a time. Common mistake: leaving water in the leaves; the filling goes runny and the pansoti split as they cook.

Step 4: Chop the greens finely and mix with 7 oz ricotta, 2 ⅛ oz Parmigiano Reggiano, 1 egg, 1 tbsp fresh marjoram, ¼ tsp ground nutmeg and ½ tsp salt. It should hold a soft shape on a spoon.

Step 5: Cover 5 ½ oz walnut halves with boiling water for 1 minute, drain and rub off as much of the skins as you can with a tea towel.

Step 6: Soak 1 ⅜ oz white bread in ½ cup whole milk for 5 minutes. Pound or blend the walnuts with 1 garlic clove, the soaked bread and its milk, 1 oz Parmigiano Reggiano, 4 tbsp extra-virgin olive oil and ¼ tsp salt to a thick, smooth cream. Loosen with a spoon of water if it's stiff.

Step 7: Roll a quarter of the dough at a time until about 1 mm thin and you can see the board through it. Cut into 7 cm squares.

Step 8: Put a heaped teaspoon of filling on each square, fold into a triangle and press the edges firmly, pushing the air out. Lay them on a floured tray, not touching.

Step 9: Bring a large pan of water to a gentle boil with 1 tbsp salt. Cook the pansoti in batches for 4–5 minutes, until they float and the folded corners are tender.

Step 10: Thin the walnut sauce with 3–4 tablespoons of the pasta water until it coats a spoon. Lift the pansoti into a warm bowl, spoon over the sauce and toss gently.