Rigatoni with a spinach, mushroom, sun-dried tomato and walnut filling.  Cream sauce

serves two

Pasta
30-36 large rigatoni (depending on the molds)
2 round food molds

Rigatoni filling
¾ cup (175 ml) fresh spinach, chiffonade (thinly sliced)
¾ cup (175 ml) mushrooms, finely chopped
1 tbsp (15 ml) sun-dried tomatoes, finely chopped
¼ cup (60 ml) walnuts, finely chopped
1 cup (250 ml) 35% cream
1 egg yolk
½ cup (125 ml) Asiago cheese, shredded
½ cup (125 ml) Cappellari breadcrumbs hot pepper & Asiago, toasted
Salt, pepper

Spinach, mushrooms, sun-dried tomatoes, walnuts and cream are repeated in the sauce.

Rigatoni sauce
¾ cup (175 ml) fresh spinach, chiffonade (thinly sliced)
¼ cup (60 ml) mushrooms, finely chopped
1 tbsp (15 ml) sun-dried tomatoes, finely chopped
¼ cup (60 ml) walnuts, finely chopped
1 cup (250 ml) 35% cream
Salt, pepper

Cook rigatoni al dente in salted boiling water, strain.
Preheat oven to 400° F (200° C), toast Cappellari breadcrumbs 2-5 minutes on an oven tray lined with parchment paper.

Rigatoni filling
In a saucepan on medium-low heat bring all the cream to a simmer (for the filling and the sauce, 2 cups (500 ml)) and reduce 7-10 minutes.  Pour half the cream into a bowl for the filling.  Add the spinach, mushrooms, sun-dried tomatoes and walnuts.  Season with salt and pepper.
Take the mixed sauce for the filling and add 1 egg yolk.  Mix.
Place filling in a piping bag, stand up rigatoni in an oven pan lined with parchment paper using the round food molds and pipe into pasta.  Top with Asiago cheese and Cappellari breadcrumbs and bake in a preheated 400° F (200° C) oven 2-5 minutes or until cheese is melted.

Rigatoni sauce
Take the spinach, mushrooms, sun-dried tomatoes and walnuts for the sauce and top the remaining cream sauce once plated.

Plate pasta, remove the food molds, add sauce and serve