Category: dairy
The plump ravioli called pansoti ("little bellies"), a Ligurian specialty, are often dressed with a walnut sauce. We strayed from tradition a bit and tucked the walnuts into the filling instead. Be sure to buy pancetta that's well marbled: If it's too lean, it won't render enough fat to flavor the filling. Also, brown the onions well — the caramelization lends a depth and richness that's essential to this dish.
