Ingredients:
For the pasta
350 grams flour
1 egg
water
a pinch of salt
For the filling
1 kilogram of spinach or chard
2 eggs
50 grams grated parmesan
200 grams prescinseua (or fresh ricotta) cheese
nutmeg
For the walnut sauce-
20 grams shelled walnuts
bread
2 Tbsps parmesan
1 garlic clove
1 cup milk
3 Tbsps ligurian extra virgin olive oil
10 grams heavy cream
Preparation:
For the filling, clean the vegetables eliminating the tough stems, wash and boil for 20 minutes in salted water. As soon as they are cooked, drain and squeeze out extra water. Place in a bowl with the eggs, the prescinseua, the nutmeg, the cheese and salt. Blend well.
For the pasta, place the flour in a mound create a crater in the middle and add the egg and salt. Begin kneading dough adding water to create a smooth consistency. Divide the pasta into smaller parts. Begin putting the pasta through the pasta maker until you obtain the desired thickness. Cover the other pieces with a damp cloth until they are ready to be used so that it does not dry out. Cut the pasta into squares, add a small amount of filling and fold over into a triangle. Seal the edges with the tines of a fork. Cook the pasta in boiling salted water. Drain and dress with the walnut sauce which you have dilutes with a bit of the cooking water.
For the walnut sauce, peel the walnuts by dipping them in boiling water. Wet the bread in the milk. Crush the nuts with a mortar and pestle with the garlic, the bread from which you have squeezed out any excess milk, the cheese, and the oil. Taste for salt. Add the cream to create a thick sauce.