Rigatoni with ricotta cheese and truffle
I went shopping! But this time instead of various spices, my interest went on the small containers used for serving finger food !!!!! not cool? So here I am … this is the first, and I decided to do these Rigatoni pasta filled with fresh ricotta, lovingly mixed with a precious truffles and as a basis … a mushroom souce. Presentation and flavor worked great, do not everyone say … a little ‘shopping every now and then does just fine!!
Ingredients for 4 finger food
12 rigatoni pasta
4 tablespoons ricotta chesse
Three teaspoons of truffle cream
200 grams of mixed mushrooms
½ small carrot
1 garlic
2 cm of celery
E.V.O. oil
Salt and pepper
Bag or syringe for the filling
How it works:
Cook the rigatoni, drain them and put them in a bowl with cold water. Drain again and set aside.
Fry a clove of dress garlic , add the carrot and celery chopped well, when the vegetables are ready you can remove the garlic and pour the mushrooms, a pinch of salt and pepper. When the mushrooms are well cooked and their water evaporated, turn off the heat and chop them all in a blender to form a cream. Add extra virgin olive oil if necessary. For the filling of rigatoni in a bowl combine ricotta cheese and truffle cream, plus a couple of teaspoons of truffle oil (what you will find in the jar of truffle), salt to taste. Stuffed rigatoni from both sides. At this point serve it, you can easy use the coffee cups if you have not been shopping too!
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