Manicotti (mamma Leones) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Sifted all-purpose flour,
4: Eggs,
4 1/2 tsp: Cold water,
Pinch salt,
1 tbsp: Olive oil,
3 cup: Meat sauce,
1/4 cup: Freshly grated Parmesan,
Cheese,
STUFFING FOR MANICOTTI
3/4 cup: Ricotta cheese,
3/4 lbs: Mozarella cheese, diced
3: Eggs, lightly beaten
2 tbsp: Butter,
2 tbsp: Freshly grated Parmesan,
Cheese,
1/2 tsp: Salt,
pn Black pepper,
Place flour on a pastry board and make a well in the center.,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp