Rigatoni Cannolis

Chefanie Rigatoni Cannoli

For her Pasta Dinner, Chefanie was determined to create a pasta-derived dessert that no one had tried before. She thought of cannolis, a beloved family dessert best bought on Arthur Avenue, and then of rigatoni's wide tubular shape. Then, bam: fried rigatoni filled with sweetened ricotta cheese and dusted with cocoa powder.


  • Rigatoni
  • Salt
  • Vegetable Oil
  • 2 T Granulated Sugar 
  • 2 T Cinnamon
  • 1 c Ricotta
  • 2 T Confectioner's Sugar
  • Cocoa Powder 


  • Mix ricotta and confectioner's sugar until well combined. Pop into a piping bag. 
  • Mix cinnamon and granulated sugar until well combined. 
  • Follow the pasta box's directions to cook rigatoni in salted water.
  • Once tender, drain the pasta. Dab it dry. 
  • Heat 1 inch of oil in a very small saucepan until very hot, but not smoking. Add half of the pasta and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on a paper towel. Roll in sugar / cinnamon mixture. Repeat with the remaining pasta.
  • When room temperature, fill each fried rigatoni noodle with the ricotta mixture.
  • Garnish with cocoa powder. 
  • Serve. 

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