Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Yield: 12 servings
cups ricotta cheese
c. Romano cheese, finely grated
tablespoons fresh mint leaves, finely chopped
tsp. cocoa powder
lb. rigatoni pasta, cooked al dente
cups fine breadcrumbs
Olive oil for frying
cups marinara sauce
Fresh basil leaves, finely chopped
lb. provolone cheese, shaved
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.
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