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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I borrowed a book from my neighbor called The New Pasta Cookbook and I'm putting the recipes I want to try on here. If possible use freshly grated nutmeg. Also, try slightly browning the butter when melting it, to give additional flavor. Ingredients:
2/3 lb rigatoni pasta (other large hollow tubes can be used) |
vegetable oil |
1/3 cup unsalted butter, melted |
freshly grated parmesan cheese |
fresh sage or mint leaf |
2/3 lb ricotta cheese |
3/4 cup freshly grated parmesan cheese |
salt and nutmeg, to taste |
Directions:
1. Cook rigatoni in boiling salted water until al dente; drain well and stir in a little vegetable oil. Cool slightly.
2. Preheat oven to 375*.
3. In a bowl combine ricotta and parmesan. Add salt and nutmeg to taste. Using a cake decorating bag with a 1/2-3/4 inch nozzle, stuff each tube with the ricotta filling.
4. Place tubes in a greased, shallow ovenproof dish and pour butter over the tubes evenly. Sprinkle with some of the parmesan cheese and toss in a couple of sage leaves. Bake for 15 minutes.
5. Transfer to a warm serving plate, replace the sage leaves with fresh ones and serve.
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