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Pansotti with ricotta and fennel and walnut sauce

r_49f9b5fa-1009-460b-b15a-ab7c08292845

Source: Theo Randall/BBC Food

Pansotti with ricotta and fennel and walnut sauce

r_49f9b5fa-1009-460b-b15a-ab7c08292845

Source: Theo Randall/BBC Food

Ingredients

Yields: 4 (4 Servings)

250 g /9oz Plain 00 Flour 250g
50 g /2oz Fine Semolina, Plus Extra For Dusting 50g
2 large Free-range Eggs (preferably Organic) 100g
3 large Free-range Egg Yolks (preferably Organic) 51g
200 g /7oz Ricotta (preferably Sheeps Milk Ricotta) 200g
2 tbsp Chopped Feathery Fennel Tops
Sea Salt And Freshly Ground Black Pepper
½ clove Garlic 1.5g
110 g /4oz Walnuts 110g
Juice Of ½ Lemon 58g
75 g /3oz Parmesan, Grated (or Other Vegetarian Hard Cheese) 75g
2 tbsp Full-fat Milk 30.5g
4 tbsp Olive Oil 54g
1 tbsp Chopped Parsley 3.8g
50 g /2oz Unsalted Butter 50g

Ingredient list may appear altered from original.
ALWAYS check labels before buying or consuming!

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Cuisine: Italian, Mediterranean, Western European
Occasion: Dinner Party,