Mezzi Rigatoni with Gorgonzola Cheese and Walnut Filling

Amount Per Serving
Calories 80		Calories from Fat 27
% Daily Value*
Total Fat 3g		5%
	Saturated Fat 1g	5%
	Trans Fat 0g
Cholesterol 5mg		2%
Sodium 35mg		1%
Total Carbohydrate 10g		3%
	Dietary Fiber 1g	4%
	Sugars 1g
Protein 3g		6%

Vitamin A 0%		Vitamin C 0%
Calcium 2%		Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Bite-sized filled rigatoni make great appetizers with a variety of savory fillings.

8 ounces Barilla Mezzi Rigatoni

2 tablespoons butter

2 tablespoons flour

3 ounces gorgonzola cheese

2 1/4 ounces toasted walnut halves

1 cup milk

as needed salt

as needed pepper

Instructions

Cook the Barilla pasta for the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
To fill, put desired filling in a pastry bag with a round tip. Fill 36 rigatoni and stand each on end in a paper liner. Garnish as directed. Refrigerate until service.
Filling: Melt butter in a saucepan. Add flour and cook 3 minutes over medium heat, stirring.
In a separate saucepan, bring milk to a boil.
Add milk to roux and whisk for 5 minutes, until smooth. Add cheese; season with salt and pepper. Refrigerate until cool.
Fill rigatoni and garnish each piece with a walnut.