Method :
Boil rigatoni in salt water for 8 minutes, drain and place in a tray
with a few drops of olive oil. Chop rucola salad but reserve a few
leaves for decoration. Place the ricotta and chopped rucola salad
inside a bowl. Mix ingredients A well and place in a piping bag.
Boil cream with salt and pepper.
Melt butter in a pan and stir in the flour
with a whisk. When the cream boils, add flour and butter mixture. Stir
until thickens and then remove from heat. Butter a baking tray and arrange
the filled rigatoni to form a pyramid. Topped the pyramid with cream sauce
and sprinkle Parmesan cheese. Bake at 180 degrees for 5 minutes. Place the
baked rigatoni on a plate and decorate with rucola leaves.
Serves 1
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