Recipe courtesy of Adam Sobel
The Lightest and Fluffiest Manicotti on Earth
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- Level: Intermediate
- Total: 2 hr 5 min
- Active: 45 min
- Yield: 12 manicotti
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 670
- Total Fat
- 45 g
- Saturated Fat
- 21 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 31 g
- Cholesterol
- 226 mg
- Sodium
- 1212 mg
This is my Nana Louise Ferrara’s method and technique. I can’t can’t give you her exact recipe because she’d kill me; however, this is almost as good as hers (almost). You start by making the manicotti shells, which are essentially a savory crepe. Stuff with a high-quality ricotta and mozzarella mixture, then roll and bake with a light pomodoro sauce.
- Level: Intermediate
- Total: 2 hr 5 min
- Active: 45 min
- Yield: 12 manicotti
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 670
- Total Fat
- 45 g
- Saturated Fat
- 21 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 31 g
- Cholesterol
- 226 mg
- Sodium
- 1212 mg
Ingredients
Manicotti Shells:
Ricotta Stuffing:
Pomodoro:
Assembly:
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Directions
Special equipment:
a piping bag- For the manicotti shells: Combine the milk, eggs, yolks and salt in a bowl and mix with a stick blender until a smooth batter forms. Whisk the wet ingredients into the sifted flour in a bowl. Drizzle the melted butter into the batter. Let rest for 30 minutes.
- In a nonstick medium pan over medium heat, use a 2-ounce ladle to pour the batter. Cook until just set, the flip the crepe onto a cooling rack. Repeat until all the batter is used.
- For the ricotta stuffing: Combine the ricotta, mozzarella, Parmigiano-Reggiano, pecorino, salt, pepper, eggs and parsley in a bowl and mix well, until incorporated evenly. Put the mixture into a piping bag. Pipe 2 to 3 ounces of filling onto each crepe and roll up.
- For the pomodoro: Heat a saucepan over medium-high heat and add the oil and garlic. Lightly toast until starting to get golden brown, 2 to 3 minutes. Add the crushed tomatoes and simmer for 20 minutes. Add the basil and red pepper flakes. Season with salt and pepper.
- For the assembly: Preheat the oven to 400 degrees F.
- Ladle enough sauce to cover the bottom of a 9-by-13-inch baking dish, then carefully place the manicotti on the sauce. Drizzle a small amount of sauce over the manicotti. Sprinkle a liberal amount of grated Parm over the top. Drizzle with the olive oil. Bake for 30 minutes. Garnish with the chopped parsley and basil leaves.
