Manicotti (mamma leone's)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Sifted all-purpose flour |
| 4 | Eggs | |
| 4½ | teaspoon | Cold water |
| Pinch salt | ||
| 1 | tablespoon | Olive oil |
| 3 | cups | Meat sauce |
| ¼ | cup | Freshly grated Parmesan |
| Cheese | ||
| ¾ | cup | Ricotta cheese |
| ¾ | pounds | Mozarella cheese, diced |
| 3 | Eggs, lightly beaten | |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Freshly grated Parmesan |
| Cheese | ||
| ½ | teaspoon | Salt |
| pinch | Black pepper | |
Directions
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 ⅓ inch from a long edge. Mound should be about ½ inch thick and ½ inch wide. Fold dough over twice.
Spread a thin layer of the meat sauce on the bottom of a baking pan.
Arrange manicotti about ¼ 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.