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deep-fried rigatoni with marinara sauce - www.thepetitecook.com

Tempura Pasta Stuffed With Ricotta Cheese

Course: Appetizer, Snack
Cuisine: Italian
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 8
Calories: 216kcal
Author: Andrea Soranidis
Did you ever try tempura pasta? It makes a wonderfully unique vegetarian snack that will amaze all your guests!
Print Recipe

Ingredients

  • 16 rigatoni pasta
  • 200 g fresh ricotta well drained
  • 1 tablespoon chopped basil leaves
  • 1 egg white well beaten
  • 60 g all-purpose flour
  • 50 g panko breadcrumbs
  • sunflower oil
  • sea salt & pepper to taste

For the marinara sauce:

  • 3 canned tomatoes
  • 1 tablespoon chopped basil leaves
  • 1 tablespoon sriracha optional
  • sea salt and pepper to taste

Instructions

  • Remove seeds and juice from the tomatoes and put in a blender with basil and salt and pepper to taste. Add sriracha and pulse until just combined. Refrigerate unti ready to serve.
  • In a bowl mix the ricotta, basil leaves and season wit salt and pepper to taste. Transfer the mixture into a piping bag and refrigerate until ready to use.
  • Cook the rigatoni in boiling salted water for about 10 mins, or until al dente. Drain and cool under cold running water.
  • Drain the rigatoni and pat dry with a clean towel.
  • Fill them with the ricotta filling , then gently toss them in flour until evenly coated, then in beaten egg white and then in panko bread crumbs .
  • Heat a deep-sauce pan with oil until hot. Fry each rigatoni for a few seconds, until crisp and golden.
  • Drain on kitchen paper and season with a pinch of sea salt flakes. Serve immediately with marinara sauce on the side. Enjoy!

Nutrition

Calories: 216kcal | Carbohydrates: 35g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 118mg | Potassium: 127mg | Fiber: 2g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg