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Pansoti, traditional Ligurian pasta, served with butter and sage.
One of the most representative dishes of Ligurian cuisine, pansoti are usually served with the classic walnut sauce, but in this case I chose to photograph them in a different version, simple yet equally delicious: with butter and sage.
Pansoti are a stuffed pasta typical of Liguria, especially in the eastern part of the region, where they are prepared with a filling made of local wild herbs, often referred to as “preboggion”. Their shape can vary: in my area they are usually triangular, but in this case they appeared in a rounded form, less common but visually appealing as well.
This photograph comes from a very everyday moment: a table set with different plates of pansoti, each with a different sauce. There were some with meat ragù, others with the traditional walnut sauce, and finally these with butter and sage. It was not an easy choice, both for tasting and for deciding which dish to capture.
I chose these because they represent a less common variation that enhances the flavour of the filling without overpowering it. Butter and sage, in their simplicity, allow the aromas of the herbs and the delicacy of the fresh pasta to stand out, creating a very balanced and enjoyable dish.
When talking about traditional cuisine, recipes are often considered fixed, but in reality there are many variations that change from family to family and from place to place. Even an iconic dish like pansoti can be interpreted in different ways while still maintaining a strong connection to its origins.
If you are visiting Liguria, tasting pansoti is almost a must. Whether served with walnut sauce, meat ragù or butter and sage, they represent a perfect example of how simple ingredients can create rich and memorable flavours.
This image joins other stories on my blog dedicated to Italian cuisine, where I try to describe not only the most famous dishes but also their variations and the moments in which they are enjoyed.

Which sauce would you have chosen in front of three such tempting plates? Add a comment or go to the bottom of the site to read what other visitors have written.

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

Pansoti (*pansòti* in Ligurian, from the Ligurian *pansa*, meaning “belly” in Italian) are a type of stuffed pasta typical of Ligurian cuisine; they resemble ravioli but differ primarily in size and the absence of meat in the filling. Pansoti with walnut sauce (*pansöti co-a sarsa de noxe*) are one of the most affordable and distinctive dishes of the Genoese tradition.
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Excellent pansoti with walnut sauce at home.
Some Ligurian dishes can bring me straight back to the flavors of my own region even when they are not prepared entirely from scratch. Pansoti with walnut sauce are one of those dishes, and this time I photographed them at home, ready to be enjoyed.
I wanted to capture a very simple meal with my camera, without trying to create a complicated food composition. There were the filled pasta, the creamy walnut sauce and the pleasure of having one of the best-known dishes of Ligurian cooking on the table. For me, food photography often begins exactly this way: I photograph something I have eaten because I enjoyed it and want to remember it.
If you are looking for traditional pansoti with walnut sauce, Liguria, especially the Riviera di Levante, is the obvious place to start. This filled pasta has deep roots in the region’s culinary tradition. Pansoti, also spelled pansotti, are generally filled with a mixture of herbs, ricotta and cheese, and are traditionally served with walnut sauce.
What I particularly like is the balance between the two. The filling has a delicate, fresh and slightly herbal character, while the walnut sauce adds creaminess and a deeper flavor. It is a combination that does not need complicated ingredients to work well. The pasta and the sauce simply complement each other.
In this case, I did not prepare everything from scratch. Both the pansoti and the walnut sauce were packaged products, but I have to say that the result was very good. I used products from Novella, a pasta maker from Sori, which made it possible to enjoy this traditional dish at home without preparing the filled pasta and sauce myself.
This is also something I like about writing a personal photoblog. Not every food photograph needs to be connected to a complicated recipe or a long cooking process. Sometimes I simply photograph what I eat, especially when the dish belongs to the local food culture I know well.
Pansoti are particularly associated with eastern Liguria and with a culinary tradition that makes extensive use of local herbs. The traditional filling can include preboggion, a mixture of different edible herbs used in Ligurian cooking, usually combined with ricotta and cheese. This is one of the features that gives pansoti their own identity among Italian filled pastas.
The dish also made me think of another article on the blog about my personal ranking of the best ravioli with ragù in the eastern Province of Genoa. The two dishes are quite different in both flavor and preparation, but they are part of the same rich tradition of filled pasta in this area.
The photograph itself is therefore very much an everyday memory. I was not sitting in a particular restaurant and there was no elaborate setting to recreate. I simply had a dish I enjoy in front of me and thought it was worth photographing before eating it.
I also like the fact that pansoti can work equally well for a meal with family or friends and for an ordinary lunch or dinner at home. There is no need to turn them into something complicated. Their appeal comes from the combination of the filled pasta and the distinctive walnut sauce.
For anyone who already knows Ligurian food, it is easy to understand why this dish has such a strong place in the regional tradition. If you have never tried pansoti before, they are certainly one of the dishes worth discovering when exploring the food of the Riviera di Levante.
This time there is no restaurant review and no ranking, just a good plate of pansoti with walnut sauce enjoyed at home and a photograph to keep the memory.

Have you tried pansoti with walnut sauce, or would you choose ravioli instead? Add a comment or go to the bottom of the site to read what other visitors have written.