Ingredients Jump to Instructions ↓

  1. 3 cups 187g / 6.6oz Sifted all-purpose flour

  2. 4 Eggs

  3. 4 1/2 teaspoons 22ml Cold water

  4. 1 Salt

  5. 1 tablespoon 15ml Olive oil

  6. 3 cups 711ml Meat or ragu sauce

  7. 1/4 cup 36g / 1 1/3oz Parmesan cheese - freshly grated

  8. Filling For Manicotti

  9. 3/4 cup 109g / 3.8oz Ricotta cheese

  10. 3/4 lb 340g / 11oz Mozzarella cheese - diced

  11. 3 Eggs - lightly beaten

  12. 2 tablespoons 30ml Butter

  13. 2 tablespoons 30ml Freshly grated parmesan

  14. Cheese

  15. 1/2 teaspoon 2 1/2ml Salt

  16. 1 Black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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

  5. 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.

  6. Spread a thin layer of the meat sauce on the bottom of a baking pan.

  7. 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.


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