This recipe is not as difficult as some may think. The tender crepes are just soft and creamy as can be.
A classic Italian holiday pasta.
Recipe Ingredients:
Shell:
4 cups unbleached all purpose flour
4 cups water
4 eggs
4 TBLS olive oil
30 wax paper squares
Shell Recipe Directions:
Blend together until smooth. Mixture will be a very thin crepe like batter.
In a very good non stick pan pour 1/4 cup of batter to form a crepe.
Let cook a few mins until just set but not brown and flip over for another minute. Place on plate with wax paper sheets in between the crepes. Repeat until batter is gone.
Filling Recipe Ingredients:
3LBS whole milk ricotta
3 X-Lrg eggs
2/3 cups grated Romano cheese
2/3 cup grated mozzarella cheese
pepper to taste
3 TBLS minced parsley
3-4 cups of tomato sauce, your own or store bought
Recipe Directions:
Blend together (all but the tomato sauce) and fill center of crepe with about 3 heaping tablespoons of cheese mixture.
Fold crepe rolling over the sides to curl around the cheese forming a tube like shape
At this point you can also freeze them, wrapped as pictured in wax paper. Just take out what you want to make and leave the rest frozen.
Place open side down in a roasting pan that has a coating of tomato sauce. Space a inch or so in between the manicotti as they expand when cooked. Once pan is filled, top with a thin layer of tomato sauce and cover with foil. Bake in a 350 oven for about 30-40 mins until the manicotti have puffed and expanded. Let set 10 mins before serving.
Makes about 30 manicotti