Pansotti Triangles with Artichokes like Genoa's
Source: Sunset's Trattoria: Best of Casual Italian Cooking, 1995
Servings: 4

An idea from the Ligurian coast on the Gulf of Genoa in northwestern Italy where herbs are plentiful. Fill pasta with soft cheese, artichokes and herbs. Shape the ravioli into triangles. Make a butter sauce with artichokes and herbs.

FILLING
2 ounces artichoke hearts, fresh or thawed
1/4 cup ricotta cheese
2 tablespoons mascarpone cheese
1/2 cup grated parmesan cheese
1 teaspoon minced arugula leaves (rocket)
1 teaspoon minced fresh flat-leaf parsley
1/4 teaspoon minced garlic
salt and pepper
freshly ground nutmeg
1/2 pound pasta -- cut in 2" squares

SAUCE
1/4 cup unsalted butter
1/2 cup chopped artichoke hearts, steamed
2 tablespoons chopped fresh herbs
1/4 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 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-inch 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 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 briefly 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.