Crispy Mascarpone Rigatoni
Main Ingredients: Cheese
Yield: 12 servings
Photo And Recipe Courtesy Of Wisconsin Milk Marketing Board, Inc.
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- Serving
- 12
Ingredients
- 1/2 c. mascarpone
- 1-1/2 cups ricotta cheese
- 1 c. Romano cheese, finely grated
- 2 tablespoons fresh mint leaves, finely chopped
- 1/2 tsp. cocoa powder
- 3 eggs
- 2 tablespoons water
- 1 lb. rigatoni pasta, cooked al dente
- 2 cups fine breadcrumbs
- Olive oil for frying
- 2 cups marinara sauce
- Fresh basil leaves, finely chopped
- 1/2 lb. provolone cheese, shaved
Directions
- In medium mixing bowl, whisk together the mascarpone, ricotta, Romano, mint and cocoa. Refrigerate for one hour.
- Preheat oven to 400º F. In medium bowl, beat eggs and water together. Dip rigatoni in egg mixture and roll in breadcrumbs; being sure to coat ends well.
- Pour 1/4 inch olive oil in bottom of large sauté pan. Heat oil over medium heat. Fry rigatoni until crisp on each side, about 1 minute. Remove and drain on paper towels.
- Pipe refrigerated cheese filling into fried rigatoni and place in baking pan; bake for 5 minutes. Meanwhile, heat marinara sauce. Place a dollop of sauce on small plate and place 5 stuffed rigatoni on top at various angles. Garnish with fresh basil. Sprinkle with shaved provolone cheese.
Suggested Cheeses
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