Bite-sized filled rigatoni make great appetizers with a variety of savory fillings.
8 ounces Barilla Mezzi Rigatoni
2 ounces stemmed fresh spinach
1 teaspoon extra-virgin olive oil
3 ounces ricotta cheese
2 tablespoons grated Parmesan cheese
as needed salt
as needed pepper
- Cook the Barilla pasta for the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- To fill, put desired filling in a pastry bag with a round tip. Fill 36 rigatoni and stand each on end in a paper liner. Garnish as directed. Refrigerate until service.
- Filling: Saute spinach in olive oil until wilted. Cool, drain, and finely chop.
Add spinach to ricotta and mix until blended. Add Parmesan; season with salt and pepper and mix well.
- Fill rigatoni and garnish with Parmesan.