Pansotti con salsa di noci

Process the mix of herbs (spinach/celery), removing solid stems, wash and cook for 20 minutes in salted water. Press out and grind finely. Add the egg, nutmeg, grated cheese and salt. Mix well.

Prepare the dough: add an egg and a pinch of salt to flour. Stir until smooth, gradually adding a little water. Divide the dough into 2 parts. Flatten 1 of the pieces of dough with your open hand and run it through the machine. Cover the rest of dough with a moistened cloth for the dough not to dry up. Cut the pasta layers into squares. Put a spoonful of filling in the middle, close in the form of a triangle and secure the ends of the ravioli, pressing with a fork. Throw panzotti in boiling salted water. Cook until tender, drain and serve with peanut sauce.