| 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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