| previous | next |
Title: Manicotti 1
Categories: Pasta Main
Yield: 6 Servings
| 3 | c | Sifted all-purpose flour |
| 4 | Eggs | |
| 4 1/2 | ts | Cold water |
| 1 | pn | Salt |
| 1 | tb | Olive oil |
| STUFFING FOR MANICOTTI | ||
| 3 | c | Meat sauce |
| 1/4 | c | Freshly grated Parmesan cheese |
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 oil added, 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" thick and 1/2" 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" 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 at 300 F for 15 to 20 minutes.
| previous | next |