Crispy Fried Rigatoni "Chips" Stuffed with Herbed Ricotta

  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 60 canapes
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Rigatoni Chips:

8 ounces rigatoni pasta

Sea salt

Sufficient quantity canola oil

Herbed Filling:

3 cloves garlic, finely chopped

1 tablespoon olive oil

3/4 cup ricotta cheese

1/4 cup mascarpone cheese

1 teaspoon finely chopped fresh oregano

Sea salt

Freshly ground black pepper


  1. 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.
  2. 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.