To begin, prepare the filling. Wash the greens, steam them lightly until they have softened. When cool to the touch, squeeze out excess water, and mince. Alternately, you can use a blender of food processor.
Drizzle olive oil and/or butter to a large sauté pan. Then, add the greens, season with salt and cook until the mixture is fairly dry, about 5 minutes.
Transfer to a mixing bowl and add the rest of the ingredients. Mix well and set aside.
Next, prepare the pasta dough. Add the flour, egg and water together until the dough is homogeneous and allow to rest for about 30 minutes.
Once the dough has rested, cut off an egg sized chunk and roll it out with a pasta machine until it is thin.
Then, cut the sheet into two inch squares, place a ball of filling in the center of each square, fold corner to corner, to form a triangle and then squeeze the tips together to form the pot belly.
To make the sauce, preheat oven to 320 degrees and toast the walnuts and pine nuts for about 10 minutes, or until they are warm and fragrant.
Place the bread in the milk and let it soak for a couple of minutes. Squeeze out the excess milk and add the bread to the mortar and pestle or food processor, along with the walnuts, pine nuts, garlic, salt. Blend until it forms a paste. Add milk, Parmiggiano-Reggiano, the ricotta, Greek yogurt, marjoram and olive oil, and mix/pulse until well combined.
