http://it.wikipedia.org/wiki/Pansoti the picture doesn’t show the right shape!!!
I couldn’t have the perfect weight for every herb…

Per il ripieno: 250 g. di borragine, 250 g. di bietole, 500 g. di preboggion (http://it.wikipedia.org/wiki/Preboggion) che è un insieme di erbe selvatiche composto da: cicerbita, grattalingua, pimpinella, dente di cane, bieta selvatica, prezzemolo, raperonzolo, ortica, pissarella e borragine), 200 g. di ricotta o di quagliata o prescinseua, secondo la ricetta di Recco, 50 g. di parmigiano reggiano grattugiato, 2 uova, un po’ di maggiorana e sale
Ingredients:

Main Herbs
mángold levél
spenót
csalán
gyermekláncfű
borágó
majoranna

Secondary Herbs

harangvirág (Campanula rapunculus)
keserűsaláta (Reichardia picroides)
kakasmandikó (Erythronium dens-canis)
szelid csorbóka (Sonchus oleraceus)

Usually only Main Herbs are used…..
How much is the total weight of herbs? 1÷1.5 Kg mostly chards…

Other ingredients:

3 eggs
Ricotta cheese 2hg http://www.albanesi.it/Alimentazione/cibi/ricotta.htm
Parmigiano Reggiano or Grana Padano cheese thin grated (one little basin)
Butter
Garlic (thin chopped)

Direction:

cook the main herbs in salty water ( all main herbs exept Maggiorana)
squeeze all them and let them make cold
slice all them thin with a half-moon chopper http://www.aspetto.com/housewares-Mezzaluna.jpg
in a nonstick flat pot put a few butter, garlic and Maggiorana and cook just for one minute,just the time the butter starts to melt and to fry
then add all the cooked herbs and cook for a minute mixing all them.
Finally out of the fire (still with warm mixed herbs)add: eggs, ricotta cheese and Parmigiano Reggiano or Grana padano and mix it all…

That’s all folks!