Ingredient
¾ cup part-skim ricotta cheese
¼ cup chopped fresh chives
1 clove garlic, minced (1 tsp.)
4 oz. farfalle (bow tie) pasta
5 tsp. olive oil, divided
4 marinated artichokes, cut into eighths, plus reserved oil for drizzling
12 cherry or grape tomatoes, halved
16 small black olives
2 Tbs. sliced green olives, optional
Farfalle wit Artichokes al Cartoccio
1. Preheat oven to 400°F. Cut 4 15-inch lengths of parchment paper, and fold each in half. Set aside.
2. Whisk together ricotta, chives, and garlic. Season with salt and pepper, if desired. Cook pasta according to package directions, then drain, and toss with 1 tsp. oil.
3. Open folded parchment sheets like a book, and spread heaping ½ cup pasta to one side of crease on each sheet. Top each serving with 3 Tbs. ricotta mixture, 8 artichoke slices, 6 cherry tomato halves, 4 black olives, 1½ tsp. sliced green olives (if using), and 1 tsp. oil. Fold parchment over food so edges meet, then crimp and seal edges with small overlapping diagonal folds (see “Classic French Fold,” p. 28).
4. Transfer packets to large baking sheet, and bake 15 minutes. Let stand 2 minutes before serving.