Manicotti (Mamma Leone's)

Recipe Ingredients

3 cups	187g / 6.6oz	Sifted all-purpose flour
4		Eggs
4 1/2 teaspoons	22ml	Cold water
1		Salt
1 tablespoon	15ml	Olive oil
3 cups	711ml	Meat or ragu sauce
1/4 cup	36g / 1.3oz	Parmesan cheese - freshly grated
		Filling For Manicotti
3/4 cup	109g / 3.8oz	Ricotta cheese
3/4 lb	340g / 11oz	Mozzarella cheese - diced
3		Eggs - lightly beaten
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Freshly grated parmesan
		Cheese
1/2 teaspoon	2.5ml	Salt
1		Black pepper

Recipe Instructions

Place flour on a pastry board and the center. Make a well in the middle of the flour. Break the eggs into the well. With your fingers, mix the eggs into the flour. Add the water, a little at a time, and the salt and mix with hands until it forms a uniform dough. Knead the dough 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 the pasta pieces, 6 pieces at a time, in 4 quarts salted boiling water with olive oil added. Cook for 5 minutes. Drain and place between 2 towels.

Drain the ricotta cheese. Combine all of the filling ingredients and mix well.

Divide filling 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 (300F) oven for 15 to 20 minutes.

Source:
Mario Batali

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