Title: Manicotti (Mamma Leone's)
Categories: Italian Pasta Cheese
Yield: 6 Servings
| 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 |
| STUFFING FOR MANICOTTI |
| 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 |
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.