Pansotti con Salsa di Noci

Step 1

Pulse the walnuts and garlic clove in a food processor until the walnuts are chopped into pieces smaller than a grain of rice — like wet breadcrumbs, about 45 seconds.

Step 2

Pour the heavy cream into the processor and pulse until the mixture looks like smooth peanut butter with no white cream streaks visible, about 20 seconds.

Step 3

Add 0.5 teaspoons salt and pulse once to combine, then transfer to a small bowl and set aside.

Step 4

Spoon the ricotta into a small bowl, then add the basil and 0.25 teaspoons salt and stir with a fork until the basil is evenly mixed throughout.

Step 5

Lay one wonton wrapper on the cutting board in front of you — it should look like a small square about 3 inches on each side.

Step 6

Place 1 teaspoon of ricotta filling in the center of the wrapper, keeping it in a small mound away from all four edges.

Step 7

Dip your finger in a small bowl of water and wipe the water along all four edges of the wrapper — this acts like glue.

Step 8

Fold the wrapper diagonally in half so the corners meet exactly, forming a triangle, then press the wet edges together firmly so they seal.

Step 9

Pick up the triangle and bring the two points at the base (the ends of the long edge) together and press them to each other — the triangle should now look like a crescent moon.

Step 10

Place the finished pansotto on a plate and repeat steps 5 through 9 with the remaining 15 wonton wrappers and filling.

Step 11

Fill a large pot three-quarters full with water and bring it to a rolling boil over high heat, about 8 minutes, then add 1 teaspoon salt.

Step 12

Slide all 16 pansotti into the boiling water — they will immediately sink, then float to the surface after about 2 minutes.

Step 13

Once they float, let them cook for exactly 1 more minute, then carefully lift them out with a slotted spoon into a colander.

Step 14

Divide the walnut sauce between two serving bowls — about 0.25 cup per bowl.

Step 15

Arrange 8 pansotti on top of the sauce in each bowl, placing them in a single layer across the surface.

Step 16

Grind black pepper over each bowl, then serve immediately while the pasta is hot.