Manicotti

Ingredients

(Makes 12 Crepes)

Crepes

  • 1 cup all purpose flour
  • 1 cup water
  • 3 eggs
  • pinch of sea salt

Filling

  • 1 lb. fresh whole milk ricotta cheese
  • ½ lb. mozzarella, diced
  • ¼ lb. Fontina cheese, diced
  • 1/3 cup Parmesan cheese or Pecorino
  • 1 large egg
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. nutmeg
  • ½ cup parsley, chopped
  • 4 cups marinara sauce

Directions

Crepes

  • Place flour in a bowl and add water and mix with a fork until incorporated.
  • Add eggs to flour mixture one at a time. Mix until smooth. Let batter sit for 10 minutes.
  • Spray a 10” non-stick pan.
  • Using a ladle pour ¼ cup batter into pan.
  • Turn pan at a 45° degree angle to coat pan evenly so batter forms a perfect circle.
  • Cook until set (30 seconds), do not let brown.
  • Flip crepe and cook for an additional 15 seconds. Remove and repeat process with remaining batter.

Manicotti

  • In a large bowl add all the ingredients except marinara.
  • With a wooden spoon stir until well blended.
  • Preheat oven to 375°.
  • Evenly coat bottom of a 9x13“ baking dish with 2 cups marinara.
  • Fill one crepe with 4 tbs. ricotta mixture.
  • Roll Crepe into a log shape.
  • Repeat with remaining filling and crepes.
  • Place crepes seam side down in baking dish.
  • Spoon 2 cups of marinara over the middle of manicotti.
  • Sprinkle with grated cheese and top with a whole basil leaf.
  • Bake covered with aluminium foil for 20 minutes, uncover and bake for an additional 15 minutes.
  • Fit dough into a 8-10” tart pan with a removable bottom, pressing gently into sides and bottom. Prick the bottom with a fork several times. Save extra dough for the top of the tart.
  • Spread the cherry jam evenly over the dough.
  • Take the remaining dough and roll into ropes about ¼“ in diameter. String over jam in a diamond pattern.
  • Bake for 30 – 35 minutes or until dough is deeply golden.

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