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A plate of pansoti with meat sauce.
A delight of Ligurian cuisine is this type of pasta seasoned with meat sauce (the “tocco”).
These were bought from a pasta factory in Sestri Levante, Pastificio Moderno, right in the middle of the Sestri Levante alley (it doesn’t have its own website, here’s the review on tripadvisor.it).
The meat sauce, however, is homemade. It’s not the famous tocco described by Loris, but it’s the one my mother makes (from her mother-in-law’s recipe) and it’s delicious.

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Photo taken with a Canon EOS M100 camera and a Canon EF-M 22 lens.

This pasta, pansoti, or pansòti in Ligurian dialect (from the Ligurian word “pansa,” meaning “belly”), is a type of stuffed pasta typical of Ligurian cuisine, similar to ravioli, from which it differs essentially in size and the absence of meat in the filling. Pansoti with walnut sauce (pansöti co-a sarsa de noxe) is one of the most economical and characteristic dishes of the Genoese tradition. Since pansoti do not contain meat, they are a lean dish, once considered suitable for the penitential period of Lent. They are often mistakenly also called “pansòtti,” as in some Ligurian provinces there is a verbal emphasis on the last syllables; the double letter is therefore attributable to an exclusively vocal pronunciation.
Continue and learn more on Wikipedia

A plate of pansoti with meat sauce – Une assiette de pansoti avec sauce à la viande – Un plato de pansoti con salsa de carne – Um prato de pansoti com molho de carne – Ein Teller Pansoti mit Fleischsoße – Một đĩa pansoti sốt thịt – 一盘肉酱pansoti – パンソティのミートソース添え

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