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 sauce
1/4 cup	59ml	Freshly grated parmesan
		Cheese
		Stuffing For Manicotti
3/4 cup	109g / 3.8oz	Ricotta cheese
3/4 lb	340g / 11oz	Mozarella cheese - diced
3		Eggs - lightly beaten
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Freshly grated parmesan
		Cheese
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

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.

By Manicotti (mamma Leone's) on (mamManicotti, ma Leone's)

Source:
Michael Lomonaco

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