Name: Pansotti Triangles with Artichokes Like Genoa's
Ingredients: FILLING--; 2 oz Artichoke hearts -- fresh or; Thawed; 1/4 c Ricotta cheese; 2 tb Mascarpone cheese; 1/2 c Grated parmesan cheese; 1 ts Arugula leaves (rocket) --; Minced; 1 ts Fresh flat-leaf parsley --; Minced; 1/4 ts Minced garlic; Salt and pepper; Freshly ground nutmeg; 1/2 lb Pasta -- cut in 2" squares; SAUCE--; 1/4 c Unsalted butter; 1/2 c Chopped artichoke hearts --; Steamed; 2 tb Chopped fresh herbs; 1/4 c Arugula leaves (Rocket); Salt and pepper; 8 first or 4 main courses.

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CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Pasta, Trattoria, Sunset	4	Servings

INGREDIENTS

		FILLING–
2	oz	Artichoke hearts — fresh or
		Thawed
1/4	c	Ricotta cheese
2	tb	Mascarpone cheese
1/2	c	Grated parmesan cheese
1	ts	Arugula leaves (rocket) —
		Minced
1	ts	Fresh flat-leaf parsley —
		Minced
1/4	ts	Minced garlic
		Salt and pepper
		Freshly ground nutmeg
1/2	lb	Pasta — cut in 2" squares
		SAUCE–
1/4	c	Unsalted butter
1/2	c	Chopped artichoke hearts —
		Steamed
2	tb	Chopped fresh herbs
1/4	c	Arugula leaves (Rocket)
		Salt and pepper
	8	first or 4 main courses.

INSTRUCTIONS

Prepare frozen artichoke hearts according to package directions.  Recipe
calls for 4 to 5 ounces total but only 2 ounces are needed for the
soft-cheese
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 1/2 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
Posted to MC-Recipe 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)

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