Name: Walnut and Pancetta Pansoti with Asparagus in Parmesan Broth
Yield: Makes 8 servings
Ingredients: 1 (3-ounce) piece pancetta (Italian unsmoked cured bacon; not lean), finely chopped (2/3 cup); 1 tablespoon olive oil; 1 large onion, finely chopped; 3/4 teaspoon dried marjoram, crumbled; 1/2 cup walnuts (2 ounces), finely chopped; 2 tablespoons finely chopped fresh flat-leaf parsley; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 cups water; 1/8 teaspoon dried hot red pepper flakes; 1 (3- by 2-inch) rind from a wedge of Parmigiano-Reggiano; 24 (3 1/2-inch) fresh pasta squares; 1 1/2 cups asparagus tips (from 2 lb asparagus), halved lengthwise; 1 teaspoon extra-virgin olive oil; Accompaniment: grated Parmigiano-Reggiano

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Walnut and Pancetta Pansoti with Asparagus in Parmesan BrothVictoria Pearson

The plump ravioli called pansoti ("little bellies"), a Ligurian specialty, are often dressed with a walnut sauce. We strayed from tradition a bit and tucked the walnuts into the filling instead. Be sure to buy pancetta that's well marbled: If it's too lean, it won't render enough fat to flavor the filling. Also, brown the onions well — the caramelization lends a depth and richness that's essential to this dish.

Cooks' notes:

· Pansoti can be formed (but not cooked) 1 day ahead. Arrange in 1 layer in a kitchen-towel-lined shallow baking pan and tightly cover with plastic wrap, then chill.
· If you don't have time to make fresh pasta, you can use wonton wrappers (thawed if frozen), but the flavor and texture won't be as good.
· Sauce can be made 1 day ahead and cooled, uncovered, then chilled, covered.
· Asparagus tips can be boiled and refreshed 1 day ahead and chilled in a sealed plastic bag along with a paper towel to absorb excess moisture. (Asparagus stalks can be used for a puréed soup.)

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