Stuffed rigatoni is not new. It is new to us. Even though it has been on our to do list for years we only checked it off today. The idea that stuffed rigatoni is everywhere was a deterrent to making our own. Now that its come and gone from fashion I am able to embrace the idea as a delicious and functional way to share flavorful surprises. Ravioli, actually all stuffed pastas, are presents in food form. Using an extremely large rigatoni, a scalloped paccheri die named rigatura, we were able to make oversized stuffed rigatoni. We made giant cheesy pillows for our exploratory version on the subject. We extruded the tubes and while they were still soft we filled them with a blend of ricotta and Parmigiano Reggiano cheese. I pinched the ends of these elongated tubes and trimmed the edges with a fluted wheel cutter. I boiled the pillows and glazed them in sauce. I topped them with more grated Parmigiano and set about tasting. The pasta had a firm bite and the filling was tender and soft. I am now looking forward to the many options we may explore with fillings and ways to utilize these giant pillows.
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