Ingredients

Dough:
3 1/2 cups all-purpose flour, unbleached
4 jumbo eggs
1/4 cup dry white wine
1 tsp. salt

Filling:
2 Tbsp. extra-virgin olive oil
1 tsp. salt
1 clove garlic, mashed
1 lb. fresh spinach chiffonade
2 cups whole milk ricotta cheese, well drained
1/4 cup Parmesan cheese
1 Tbsp. pine nuts, toasted 5 minutes 
2 large egg yolks
1 Tbsp. parsley minced
1/2 tsp. salt
1/2 tsp. pepper

Instructions

To make dough, place flour on wooden board and form into a mound. Make a deep well in the center and break eggs into it. Add water, wine and salt. Use a fork to break up eggs and mix contents of the well.

Slowly add flour, beginning at the top of the well so that the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of your hands.

Knead dough for about 20 minutes, until it becomes smooth and elastic. (If dough is dry, add a few drops of water. If it is sticky, add a sprinkle of flour.) Gather dough into a ball, place in mixing bowl, cover with plastic wrap, and let it rest for 30 minutes. To test for doneness, punch dough with your index finger. If it springs back, it is done.

To make filling, cook spinach in olive oil with garlic until soft and dry. Mix spinach with eggs, Parmesan cheese and other ingredients. Transfer mixture to a bowl. Season to taste and refrigerate until ready to use.

Break dough into lemon-size pieces and roll each piece into a long, thin sheet. Cut into 3 x 3-inch square, place 1 teaspoon of filling, then brush with egg glaze the edges to help to seal fold into a triangle. Draw the edges together and with your fingertips close each chamber by pinching the dough. 

Spread panzotti on parchment paper that has been lightly sprinkled with cornmeal. Do not allow panzotti to touch. Let dry. Bring a large pot of water to a boil. Add salt, then panzotti and boil for 4-5 minutes. Drain panzotti.

Walnut Sauce

Ingredients:
1/3 cup shelled walnuts
3 Tbsp. unsalted butter
2 cups heavy cream
3 oz. Parmigiano Reggiano cheese
1 Tbsp. fresh basil, chiffonade
1 tsp. salt
1/8 tsp. freshly grated nutmeg

Instructions:

Preheat the oven to 375°F. Put the walnuts on a baking sheet and place in the oven. Roast until walnuts have a light golden color about 3-4 minutes.

Remove from oven and place in the bowl of a food processor. Pulse the machine on and off until walnuts are finely chopped. Transfer to a bowl until ready to use.

Heat the butter in a large skillet over medium heat. When the butter begins to foam, add the walnuts and stir once or twice. Add the cream and basil. Season lightly with salt and nutmeg. Reduce the heat to medium-low and simmer, stirring occasionally, until sauce has a medium-thick consistency, 13 to 15 minutes.

Place the panzotti in the skillet with the sauce. Mix briefly over low heat until panzotti and sauce are well combined. Taste, adjust seasoning, and serve.