In autumn, when the first rains begin to moisten the Ligurian soil, it is the ideal time to prepare pansotti, a first course that embodies the essence of the culinary tradition of this region. These stuffed ravioli, with their rustic and enveloping flavor, are filled with a mix of borage, Swiss chard, and wild herbs, ingredients that thrive in the Ligurian fields. Their soft texture and rich filling of ricotta and Grana cheese, enhanced by a delicate note of garlic and marjoram, make pansotti a perfect dish for family lunches or dinners with friends. The preparation requires a certain skill, but the final result more than rewards the efforts: the fresh pasta, rolled out by hand, carefully envelops a filling that bursts with freshness and flavor. The origins of this dish are shrouded in legends, some of which even link it to Godfrey of Bouillon, who, according to popular tradition, served it to his crusaders. In Liguria, pansotti are often accompanied by a walnut sauce, which adds another layer of flavor, but there are also local variations that propose dressings based on butter and sage or tomato sauces. This dish is perfect for special occasions, such as Sunday lunches or holidays, when one wishes to bring a taste of authenticity and tradition to the table. Preparing them together with loved ones thus becomes a moment of sharing, where the aroma of fresh herbs and the warmth of Ligurian cooking blend into a unique culinary experience.

"Preboggion" means, in dialect, herbs to cook. A far-fetched legend, as unfounded philologically, attributes the name of this humble soup to Godfrey of Bouillon, who would have distributed it as rations to his crusaders. Among the ingredients, the cooks (ratti and rossi) indicate Swiss chard, black cabbage (the cabbage), and parsley as fixed components. This hypothesis is good, at least in part, for soups. However, for "pansotti," the tradition of Tigullio wants the "seven wild herbs" to be picked in the morning on the edges of paths, on the banks, and along the terraces between the dry stone walls. Here are the herbs we are "almost" sure of: chicory, wild chervil, burnet, dog’s tooth, borage. With the Swiss chard and parsley (avoid cabbage), we reach seven. It is difficult, however, to find the rarer herbs today. So we will have to settle. Boil the herbs in very little salted water. Then chop them finely and sauté them in a pan with a mixture of oil, garlic, and a pinch of marjoram. When the mixture is warm, add the two eggs and the cheese, working with a wooden spoon until a well-compacted dough is obtained. The pasta is prepared by kneading 400 grams of white flour with a little water and a bit of white wine. The "pansotti" can be shaped into equilateral triangles or large tortelli. Cook them in salted water, drain them, and dress them with walnut sauce (see recipe: "tocco de noxe").