Signature Recipes

Many people wouldn't think that pasta, one of America's dinner staples, can seamlessly shift from savory to sweet to become part of a delicious dessert.  However, according to Chef Mark Prece, Corporate Executive Chef for American Italian Pasta Company, "Several types of pasta can easily be a main ingredient in dessert recipes, ranging from chocolate tortes to tasty twists on cannoli."  The intensity of chocolate combined with the smooth, neutral flavor of pasta lends an unexpected texture to a dessert.

Following is a dessert pasta recipe courtesy of American Italian Pasta Company, makers of Heartland pasta.

Dessert Manicotti Neapolitan
Serves 12

24 pieces manicotti cooked for 2 minutes in boiling water,
     then shocked in cold water and drained
2 1/2 cups ricotta cheese, drained of any excess liquid
1/2 cup granulated sugar
1 tbsp. vanilla extract
1/2 cup mini dark chocolate chips
1/4 cup toasted pine nuts
Plain, fine bread crumbs, 2 eggs and 2 cups milk for breading
Chocolate and/or Raspberry Sauce for drizzling

Combine all the ingredients except the manicotti in a bowl and blend evenly.

Fill a pastry bag with a wide open tip with the ricotta mixture.  Hold the manicotti and fill completely with the ricotta filling then place the filled manicotti in the freezer to firm up (about 30 minutes).

Set up a breading area with plain breadcrumbs.  Whip the 2 whole eggs and 2 cups of milk.  Bread the firm stuffed manicotti, first brushing it with the egg wash and then rolling it in the bread crumbs.  (You can freeze the filled and breaded manicotti covered with plastic wrap for future use at this point).

Use a deep fryer to brown dessert at 350 degrees for approximately 60 seconds or pan fry until golden brown.  Allow manicotti to drain on a paper towel.

 Serve drizzled with Chocolate and/or Raspberry sauce and serve immediately.