Ingredients

For Filling: 2 oz steamed fresh artichoke hearts or thawed, frozen artichoke hearts 1/4 cup ricotta cheese 2 tablespoons mascarpone cheese 1/2 cup freshly grated good-quality Italian parmesan cheese 1 teaspoon minced arugula 1 teaspoon minced fresh parsley 1/4 teaspoon minced garlic salt and ground white pepper Freshly grated nutmeg 1/2  recipe basic egg pasta dough or 1/2 lb purchased thin fresh pasta sheets For Sauce: 1/4 cup unsalted butter 1/2 cup chopped steamed fresh artichoke hearts or thawed, frozen artichoke hearts 2 tablespoons chopped fresh parsley, basil, thyme, marjoram, sage or chives, or a mixture 1/4 cup 1 thinly sliced arugula salt and ground white pepper

Description

Genoa Pansotti With Artichokes, Recipe

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