These delicate Pansotti triangles offer a refined yet comforting Italian dining experience. The filling combines the earthy sweetness of artichoke hearts with the rich creaminess of ricotta, mascarpone, and sharp Parmesan, brightened by fresh arugula and parsley. Encased in tender pasta squares and folded into neat triangles, each bite delivers a perfect balance of textures. The dish is finished in a simple but elegant sauce of melted butter, sautéed artichokes, and fresh herbs, allowing the subtle flavors of the filling to shine. This recipe is ideal for a special weeknight dinner or an intimate gathering, offering a sophisticated touch without requiring excessive effort. It captures the essence of Ligurian cuisine, focusing on quality ingredients and traditional preparation methods.
Pansotti Triangles With Artichokes Like Genoa
Description
These delicate Pansotti triangles offer a refined yet comforting Italian dining experience. The filling combines the earthy sweetness of artichoke hearts with the rich creaminess of ricotta, mascarpone, and sharp Parmesan, brightened by fresh arugula and parsley. Encased in tender pasta squares and folded into neat triangles, each bite delivers a perfect balance of textures. The dish is finished in a simple but elegant sauce of melted butter, saut&# 195;©ed artichokes, and fresh herbs, allowing the subtle flavors of the filling to shine. This recipe is ideal for a special weeknight dinner or an intimate gathering, offering a sophisticated touch without requiring excessive effort. It captures the essence of Ligurian cuisine, focusing on quality ingredients and traditional preparation methods.Ingredients
Directions
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Prepare frozen artichoke hearts according to package directions; set aside.
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In a food processor fitted with a metal blade, puree 2 ounces of the prepared artichokes with ricotta cheese until smooth.
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In a bowl, combine the artichoke-ricotta puree with mascarpone, grated Parmesan, minced arugula, minced parsley, minced garlic, salt, pepper, and freshly ground nutmeg.
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Mix the filling ingredients well, then cover and refrigerate overnight to allow flavors to meld.
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Cut pasta dough into 2-inch squares.
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Place 1/2 to 1 teaspoon of the chilled filling onto the center of each pasta square.
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Fold each square diagonally to form a triangle, pressing edges firmly to seal.
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Brush edges with water to help them stick, then place triangles in a single layer on a rack until slightly dry to the touch (1 to 2 hours).
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Bring a large pot of salted water to a boil; cook the pansotti for 2 to 3 minutes until tender.
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While pasta cooks, melt unsalted butter in a large frying pan over low heat.
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Add chopped steamed artichoke hearts to the butter and sauté until heated through, about 1 minute.
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Drain the cooked pasta briefly in a colander and immediately add it to the pan with the artichokes.
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Raise the heat to high and toss the pasta gently to coat in the butter sauce.
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Add fresh arugula leaves and chopped fresh herbs (such as parsley, basil, thyme, or sage) to the pan.
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Toss again until the herbs are wilted and mixed in, season with salt and pepper to taste, and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 11.8kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 20.0mg1%
- Total Carbohydrate 2.5g1%
- Dietary Fiber 1.4g6%
- Sugars 0.1g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The filling can be made up to a day in advance. Refrigerate overnight for best flavor development.
Select one or a mixture of fresh herbs for the sauce: parsley, basil, thyme, marjoram, sage, or chives work well.
Ensure the pasta edges are well-sealed before drying to prevent the filling from leaking during cooking.
The pasta cooks very quickly, so have the sauce ready before boiling the pansotti.
