Mound the flour on a work surface and make a well in the center. Crack the eggs and salt into the well and whisk with a fork, gradually pulling in flour from the edges.

Knead the dough for 8 to 10 minutes until smooth and elastic. Wrap in cling film and rest at room temperature for 30 minutes.

Wilt the spinach and chard in a pot with just the water clinging to the leaves, 3 to 4 minutes until fully collapsed. Drain, cool, then squeeze bone dry, this step matters, a wet filling will thin the ricotta and split the pasta later.

Chop the squeezed greens finely and mix with ricotta, egg, Parmigiano, nutmeg, marjoram, salt and pepper until evenly combined.

Soak the bread in the milk for 5 minutes, then squeeze out the excess milk.

Blitz the walnuts, garlic, soaked bread, olive oil, Parmigiano and a pinch of salt in a food processor, pulsing in short bursts to a coarse, spoonable sauce, not a smooth paste.

Roll the pasta dough to about 1 to 2 mm thick, using a pasta machine or rolling pin. Cut into 6 cm squares.

Spoon a teaspoon of filling into the center of each square. Fold into a triangle and press the edges firmly to seal, pushing out any air pockets. You should end up with about 45 to 50 pansotti.

Bring a 8-quart / 7.5 L stockpot of salted water to a boil. Working in two batches so the pot isn't crowded, cook the pansotti for 3 to 4 minutes, until they float and the pasta is tender. Lift out with a slotted spoon before adding the next batch.

Reserve a cup of pasta water, then drain the pansotti gently.

Toss the pansotti with the walnut sauce in a warmed bowl, loosening with 2 to 4 tablespoons of reserved pasta water until the sauce coats the pasta evenly.

Plate and top with extra Parmigiano and toasted walnut pieces. Serve right away.