Pansoti with meat sauce: a variation on the classic.
You're right: the most typical dish is ravioli but what we call pansoti here are nothing more than slightly larger lean ravioli cut into triangles.

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Photo taken with Canon 600D and lens Tamron 16-300.

Pansoti, pansòti in Ligurian, or also pansòtti (from the Ligurian pansa, in Italian “belly”), are a stuffed pasta typical of Ligurian cuisine, similar to ravioli, from which they differ essentially in size and the absence of meat in the filling. Pansoti with walnut sauce[1] (pansöti co-a sarsa de noxe) are one of the cheapest and most 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.
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