Crispy Fried Rigatoni "Chips" Stuffed with Herbed Ricotta

TOTAL TIME: 1 hr
Prep: 45 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 60 canapes
LEVEL: Intermediate

ingredients

RIGATONI CHIPS:
  • Sufficient quantity canola oil
HERBED FILLING:
  • 1 teaspoon finely chopped fresh oregano
  • Sea salt
  • Freshly ground black pepper
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Directions

Making the rigatoni chips: Cook the pasta in salted boiling water until partially cooked (about half the recommended cooking time) and drain. Heat the canola oil in a deep-fryer or a heavy-bottomed pot to 350 degrees F. Deep-fry the rigatoni in several batches until crisp and golden. Remove with a slotted spoon and drain on a wire rack. Sprinkle with sea salt.

Making the herbed filling: Over medium heat, saute the garlic in the olive oil until slightly golden, about 30 seconds. Remove from the heat immediately and transfer to a medium bowl to stop the garlic from burning. Add the cheeses and oregano and blend until smooth using a rubber spatula. Season with sea salt and pepper. Transfer the filling to a piping bag fitted with a small straight tip. Fill each "chip" with the herbed filling and serve.

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4

Newest Ratings and Reviews

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  • on December 08, 2013

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    I probably over cooked the rigatoni a bit, before deep frying them. But I fried to golden brown delicious (and crunchy). The filling needs a bit of something, Perhaps more garlic. The only suggestion would be make sure you have a piping tip small enough. Mine was just a little too big, so filling was a bit messy. Also a hint, look down through the tube before filling. If you can't see through it, it will be hard to fill.

    All in all a great project, And something better to take to a Christmas Party, besides a store bought "relish tray."

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  • on April 18, 2013

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    I am not sure what Dianna did wrong with these spectacular chips. Maybe she didn't cook the pasta first? Or enough? Who knows, but do not listen to her. These pasta chips have THE most satisfying crunch, on par or superior in texture to any factory made chip I've had. It really is a BRILLIANT method for making a snack. My filling? Ricotta, marscapone, a little bit of home made pesto I had on hand, minced garlic and hot cherry peppers, salt, and parmesan. These things were tasty in the most addictive way. The boyfriend couldn't stop eating them for the life of him. The only flaw I could find was that my particular rigatoni brand of pasta (barilla did not....expand, shall we say? Sure. It didn't expand enough to pipe the oodles of filling I wanted in every Chippy bite. I could bathe in that filling.... I might just cook the pasta longer to ensure a larger opening next time.
    Seriously, try these.

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  • on March 30, 2013

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    YIKES!!!!!! Delicious combination in a novelty that just didn't work. As a seasoned cook,
    (pun...?

    First-I know how to fry anything and this enticing noodle just didn't measure up to the kind of CRISP you are expecting. In fact. Beware folks with dentures! They're hard as rock shavings. Were it not for the scrumptious filling, I wouldn't have continued.

    Secondly- If you are new to "piping" and use a freezer bag, make sure you cut a teeny tiny CORNER, as the filling won't pipe INTO the small space of this rigatoni noodle.

    Trust me, Everything Nadia makes is superb! But I'm hoping this could be updated.
    What did I do? I am going to take the remaining filling, throw the crisp noodles in and see what happens in the morning!

    Update: It worked. Throw them in the mixture and serve on the side with a good fibrous fruit such as apples, pears, etc. The crisp that was first expected softens with that filling and the textures are much more alluring.

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