| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Italian | Italian, Pasta, Cheese/eggs | 6 | Servings |
INGREDIENTS
| 3 | c | Sifted all-purpose flour |
| 4 | Eggs | |
| 4 1/2 | ts | Cold water |
| Pinch salt | ||
| 1 | tb | Olive oil |
| 3 | c | Meat sauce |
| 1/4 | c | Freshly grated Parmesan |
| Cheese | ||
| 3/4 | c | Ricotta cheese |
| 3/4 | lb | Mozarella cheese, diced |
| 3 | Eggs, lightly beaten | |
| 2 | tb | Butter |
| 2 | tb | Freshly grated Parmesan |
| Cheese | ||
| 1/2 | ts | Salt |
| pn | Black pepper |
INSTRUCTIONS
STUFFING FOR MANICOTTI Place flour on a pastry board and make a well in the center. Break the eggs into the well and add the water, a little at a time, and the salt. Knead for about 10 minutes. Let stand, covered, for about 1 hour. Cut dough into 4 pieces and roll as thin as you can. Cut into rectangles 4 inches wide by 6 inches long. Place between pieces of waxed paper. You should have about 12 pieces. Cook, half at a time, in 4 quarts salted boiling water with olive oul added. Cook for 5 minutes. Drain and place between 2 towels. Divide stuffing into 12 parts. Place a mound of stuffing on each dough rectangle about 1/3 inch from a long edge. Mound should be about 1/2 inch thick and 1/2 inch wide. Fold dough over twice. Spread a thin layer of the meat sauce on the bottom of a baking pan. Arrange manicotti about 1/4 inch apart in the pan and spoon the rest of the sauce over the top. Sprinkle a teaspoon of Parmesan cheese over each of the manicotti. Bake in a preheated slow (300 F) oven for 15 to 20 minutes. Drain the ricotta cheese. Combine all of the ingredients and mix well. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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