Pansoti in salsa di noci

For the filling:
• Silverbeet
• Spinach
• Borage
• Rocket
• Marjoram
• 100g parmesan, grated
• 100g goat’s cheese
• 50g ricotta
• 1 egg
• Extra virgin olive oil
• Nutmeg

For the pasta:
• 700g 00 flour
• 2 eggs
• 1 cup dry white wine (I use Ligurian Vermentino)

For the sauce:
• 150g milk
• 2 garlic cloves
• Generous pinch of marjoram
• 40g parmesan
• 20g pine nuts
• 150g walnuts
• 30g breadcrumbs

1. Blanch the spinach, silverbeet, borage, rocket and marjoram. Squeeze out any excess water.
2. In a large bowl, combine the ingredients for the filling.
3. Make the pasta.
4. For the walnut sauce, process all ingredients in a food processor.
5. Stuff the pasta and cook in salted boiling water for a few minutes.
6. Season in a glass bowl, adding a dash of the pasta water.
7. Serve the pasta on plates with a sprinkle of grated parmesan and Tuscan pecorino.