1 package of rigatone
1/2 kg of chicken breast cut into cubes
1 small onion finely chopped
1/2 teaspoon of oregano
4 tablespoons of dry white wine
2 cups of chicken broth
2 cups of ricotta
6 tablespoons of grated Parmesan cheese
3/4 cup of escarola, blanched, well drained and finely chopped black pepper to taste
Para the sauce:
2 tablespoons of butter
4 tablespoons of all-purpose flour
2 cups of milk
1 package of rigatone
1/2 kg of chicken breast cut into cubes
1 small onion finely chopped
1/2 teaspoon of oregano
4 tablespoons of dry white wine
2 cups of chicken broth
2 cups of ricotta
6 tablespoons of grated Parmesan cheese
3/4 cup of escarola, blanched, well drained and finely chopped black pepper to taste
Para the sauce:
2 tablespoons of butter
4 tablespoons of all-purpose flour
2 cups of milk
For the filling: mix the chicken, onion, oregano, and white wine in a bowl and let it rest for 30 minutes
Heat the liquid to a large skillet
Add the chicken broth
Bring to a boil, then reduce heat
Add the chicken and onion, and cook for 5 minutes
Remove the chicken with a slotted spoon
Reserve the liquid
Process the chicken in batches or finely chop it
Mix with ricotta, passed through a sieve, 4 tablespoons of grated Parmesan cheese, and escarola
Season to taste with black pepper. Reserve
For the sauce: melt the butter
Add the flour gradually, stirring well
Cook for 2 minutes, stirring constantly
Add the liquid from cooking the chicken and bring to a boil, stirring constantly
Add the milk and let it simmer for 15 minutes, stirring occasionally
Cook the rigatoni in plenty of salted water
Drain and place in a bowl with cold water
Heat the oven to hot temperature (400°F)
Drain the rigatoni well and stuff with the chicken mixture
Arrange in a single layer on a baking dish
Cover with the sauce and sprinkle with remaining Parmesan cheese
Cover with aluminum foil and bake for 30 minutes
Remove the foil and bake for an additional 5 minutes
Serve immediately
Serves 26 rigatoni or 6 portions.
