bring a pot of water to a full boil. add salt to taste.
add pasta and cook 10 minutes. Drain well and place pasta on a large sheet pan.
drizzle with a little olive oil and let cool. Parmesan cheese and pear poached in red wine filling: boil the heavy cream in a small saucepan. Add parmigiano cheese and stir until melted. let cool 15-20 minutes.
add wine, sugar and cinnamon to a separate medium sauce pan on the stove over medium heat and reduce for 6 minutes.
cut pear into small ½ inch cubes. Poach pear in wine mixture for 2 minutes. Let cool.
fill rigatoni with parmigiano cheese filling and place each rigatoni in a miniature paper liner.
garnish each rigatoni with a pear cube placed on top.