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 8 first or 4 main courses. Posted to MC-Recipe Digest V1 #157 Date: Tue, 16 Jul 1996 16:59:04 -0700 (PDT) From: PatH
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 4|
|Calories from Fat: 684 (79%)|
|Amt Per Serving||% DV|
|Total Fat 76g||101 %|
|Saturated Fat 47.2g||236 %|
|Monounsaturated Fat 19.6g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 242.3mg||75 %|
|Sodium 266.5mg||9 %|
|Potassium 291.6mg||8 %|
|Total Carbohydrate 35.8g||11 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 33.9g|
|Protein 12.9g||18 %|
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Calories per serving: 863
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