Green Pansoti with Roasted Garlic and Potatoes

Pansoti Verdi con Patate e Aglio

Cooking With Nick Stellino
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Ingredients:

1 recipe Fresh Green Pasta Sheets Regular Batch
1 pound Potatoes, scrubbed
2 Tablespoons Roasted Garlic Pulp
¼ pound Salami, sliced and chopped into ¼ inch dice
1 Egg
½ cup freshly grated Parmesan cheese
¼ teaspoon Salt
¼ teaspoon freshly ground Black Pepper
1 Egg Yolk mixed with 1 Tablespoon of water
2 cups Tomato Sauce
additional freshly grated Parmesan cheese for garnish

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Serves 4-6
Printable Version
Prepare the Fresh Pasta Sheets according to the recipe on page xx.
Bake or boil the potatoes until they are tender. Cool slightly, remove the skins and mash. In a medium bowl, combine the mashed potatoes, roasted garlic pulp, salami, egg, and Parmesan cheese. Season with salt and pepper.
Put a large pot of salted water on to boil.
Cut the pasta sheets into 2 ½ -3 inch squares. Place a teaspoon of the filling in the center of the square, dab the sides with the egg yolk and water mixture and fold over into a triangle. Press out any air bubbles and pinch the edges to seal. Place the finished pasta on a well-floured tray and dust with additional flour to prevent the pieces from sticking together. Cover with plastic wrap and refrigerate until ready to use.
Cook the pasta in the boiling water until it is cooked through and tender, 2-3 minutes. Drain and return to the empty pot. Add the warm tomato sauce and gently toss over low heat until combined, 1-2 minutes.
Divide into individual dishes and serve with additional Parmesan cheese.
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