YIELD: 12 servings
½ cup Wisconsin Crave Brothers Sweet Mascarpone
1½ cup (12 oz.) Wisconsin ricotta cheese
1 cup Wisconsin Romano cheese, finely grated
2 Tbsp. fresh mint leaves, finely chopped
½ tsp. cocoa powder
3 eggs
2 Tbsp. water
1 lb. rigatoni pasta, cooked al dente
2 cups fine breadcrumbs olive oil for frying
2 cups marinara sauce fresh basil leaves, finely chopped for garnish shaved Parmesan cheese, for garnish
1. In medium mixing bowl, whisk together mascarpone, ricotta, Romano cheese, mint and cocoa. Refrigerate for one hour.
2. In medium bowl, beat eggs with water. Dip rigatoni in egg mixture and roll in breadcrumbs, being sure to coat ends well.
3. Pour ¼" olive oil in bottom of large sauté pan. Heat oil over medium heat. Fry rigatoni until crisp on each side, about 1 minute. Remove and drain on paper towels.
4. Pipe refrigerated cheese filling into fried rigatoni and place in baking pan; bake at 400°F for five minutes. Meanwhile, heat marinara sauce. Place a dollop of sauce on small plate and place 5 stuffed rigatoni on top at various angles. Garnish with fresh basil. Sprinkle with shaved Provolone cheese.
Photo and recipe: Wisconsin Milk Marketing Board
