Rigatoni Filled with Ricotta Rucola (Rocket Salad) Salad Au Gratin Recipe

Rigatoni Filled with Ricotta Rucola (Rocket Salad) Salad Au Gratin Recipes

Ingredients :

200g Rigatoni

50g Rucola salad

150g Ricotta cheese

1 egg yolk

5g nutmeg powder

20ml olive oil

salt and pepper to taste

50g Parmesan cheese grated


Bechamel Sauce -

150ml cream

30g butter

20g flour

salt and pepper to taste


Ingredients A -

egg yolk



nutmeg powder

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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