When pasta transforms into a wonderful dessert, sweet stuffed rigatoni are born. You can get creative with the filling: custard, paradise cream, ricotta and chocolate, cream and strawberries. Small desserts that will become a temptation. For this recipe, I used Gragnano Amo Essere Eccellente rigatoni contained in this month’s Degustabox.
PLEASE NOTE: THE SWEET RIGATONI NEED TO BE FILLED AS SOON AS THEY HAVE COOLED DOWN FROM FRYING AND ENJOYED IMMEDIATELY, OTHERWISE, AFTER ABOUT AN HOUR, THEY WILL START TO HARDEN.
Here are many creams to fill the sweet rigatoni:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 254.13 (Kcal)
- Carbohydrates 43.86 (g) of which sugars 31.51 (g)
- Proteins 6.00 (g)
- Fat 6.99 (g) of which saturated 0.28 (g)of which unsaturated 0.16 (g)
- Fibers 0.37 (g)
- Sodium 2.23 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR SWEET STUFFED RIGATONI
- 20 rigatoni
- 4.2 oz granulated sugar
- 7 oz buffalo ricotta
- 1 lemon peel
- 1 oz sugar (for boiling)
- to taste dark chocolate chips
- to taste powdered sugar
Tools
- 1 Pot
PREPARATION OF SWEET RIGATONI
Heat water with lemon peels and sugar in a saucepan; at the boil, add the rigatoni.
Drain the rigatoni al dente, cool them in cold water, and then dry them.
Meanwhile, mix the ricotta with sugar and chocolate chips. I chose the Sicilian ricotta cream for the filling. Collect everything in a pastry bag.
Fry the rigatoni in plenty of hot peanut oil until they become golden; drain them on kitchen paper, pass them in powdered sugar, and fill them with ricotta.
Serve them immediately decorating with more sugar, coconut flakes, or slices of dried fruit.
Adriana’s Tip
You can also decorate with drops of jam, whipped cream, or melted chocolate.
