Recipe By : Rita Taule (BTVC62A), Scottsdale, Mar 1992
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Manicotti:
3/4 c All purpose flour
2 Eggs
2/3 c Water
1 tb Butter -- melted
2/3 c Milk
1/8 ts Salt
Filling:
2 lb Ricotta
2 Eggs
1/3 c Parmesan (Reggiano) -- grated
8 oz Mozzarella
1 tb Parsley
1 ts Salt
1/4 ts Pepper
Garnish:
Extra sauce -- for serving
Crepes For Manicotti:
Place all ingredients in a blender and process until smooth. Cover
batter and let stand for 1 hour or more; stir well before using.
Into a well-oiled 6 to 7" crepe pan or other flat bottom frying pan
over medium heat, put 1-1/2 to 2 tb batter, quickly tilting pan so
batter flows over entire flat surface. Cook until crepe appears dry
and edge is lightly browned. Turn once to brown lightly on both
sides, then turn out onto a plate. Stack crepes as they are
completed. You should have 12 to 16 crepes.
Spoon an equal amount of filling down center of each crepe and roll
to enclose. Put a little tomato sauce in the bottom of a shallow
8x12" baking dish. Place filled crepes, side by side, in baking dish.
Then place some more tomato sauce over the manicotti and sprinkle
some shredded Mozarella cheese on top. Bake at 325°F for 25 minutes
or until cheese is melted.
