Manicotti

Total Time:
1 hr 10 min
Prep:
20 min
Cook:
50 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Manicotti:
  • 2 to 3 cups tomato sauce
  • 1 pound ricotta
  • 1 egg
  • Salt and pepper, to taste
  • 1 1/2 pounds mozzarella
  • Crepes:
  • 1 cup of cold water
  • 3 large eggs
  • 1 cup all-purpose flour
Directions
Manicotti:

Preheat oven to 350 degrees. Layer a large ovenproof baking dish with about 1/4 of the tomato sauce. In a medium bowl mix the ricotta with the egg, salt, and pepper. Spread the ricotta on the crepe in a straight line, fold edges of crepes over. Place in pan, flap side up. Put a thin slice of mozzarella on each manicotti. Pour tomato sauce over all. Bake at 375 degrees for 30 minutes. Serve.

Crepes:

In a medium bowl whisk eggs and water until smooth. Add flour, 1/4 cup at a time, and stir until smooth. Heat 6-inch skillet on medium heat. Grease skillet lightly. Ladle about 3 tablespoons of batter in skillet and spread it around. Cook until firm, but not brown. Flip crepes out and cool on a paper towel.


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    I'm sure SuePa was using the more familiar term so as not to confuse the masses...
    manicotti or crespelle or whatever
     
    a little time-consuming, but well worth the effort!
    When you make the crepes & fill them with the ricotta mixture, it is called Crespelle. Manicotti is the
     
    tubular pasta that you find dried in
     
    markets, that you also fill with the
     
    ricotta. I learned this from my friend
     
    Renowned Chef Rino Balzano, who came to my home while I was making the crepes for my "Manicotti", at which time he corrected me & told me "You're not making Manicotti your making Crespelle, you shoulda knowa that!!!!! Thought I would share this info with you.
     
    Ciao,
     
    Deborah Bertonazzi
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