Recipe - Pansotti Triangles With Artichokes Like Genoas

FILLING
2 ounce Artichoke hearts fresh or
Thawed
One fourth cup Ricotta cheese
2 tablespoon Mascarpone cheese
One half cup Grated parmesan cheese
1 teaspoon Arugula leaves (rocket)
Minced
1 teaspoon Fresh flatleaf parsley
Minced
One fourth teaspoon Minced garlic
Salt and pepper
Freshly ground nutmeg
One half pound Pasta cut in 2" squares
SAUCE
One fourth cup Unsalted butter
One half cup Chopped artichoke hearts
Steamed
2 tablespoon Chopped fresh herbs
One fourth cup Arugula leaves (Rocket)
Salt and pepper

Prepare frozen artichoke hearts according to package directions. Recipe
calls for 4 to 5 ounces total but only 2 ounces are needed for the
softcheese
filling.

Make FILLING the day before. In a food processor fitted with a metal blade,
puree 2 ounces of artichokes and ricotta cheese until smooth. In a bowl,
combine the puree, mascarpone and parmesan, argula, parsley and garlic.
Mix
well. Refrigerate over night.

Select fresh herbs, one or a mixture: parsley, basil, thyme, marjoram,
sage, chives

Cut 2" squares from the pasta. Fill each square with One half to 1 teaspoon of
the filling. Fold the pasta over to form a triangle. Use water to hold
edge.
Place in a single layer on a rack until slightly dry to the the touch (1
to 2
hours). The pasta will cook in 2 to 3 minutes.

Make the sauce. In a large frying pan over low heat, melt the butter. Add
chopped artichoke hearts and saute until heated through, about 1 minutes.
Drain the pasta bfiefly in a colander and immediately add it to the
artichokes. Raise the heat to high and toss the pasta gently. Add the
hearts
and arugula and toss again until mixed. Season and serve immediately.
Serves
8 first or 4 main courses.

Posted to MCRecipe Digest V1 #157

Date: Tue, 16 Jul 1996 16:59:04 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

Recipe By : Sunset's Trattoria: Best of Casual Italian Cooking (1995)