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Category: |
Category: |
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Crepes |
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Ingredients: |
Ingredients: 1½ cups all purpose flour
6 eggs
1½ cups water
pinch of salt
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Directions: |
Directions:Break the eggs up using a wooden spoon and stir in the water until combined. Add flour and salt and stir the batter until just combined.Lightly coat an 8 inch skillet with butter and heat over moderate heat. Add about 1/4 cup of batter to the skillet and tilt and rotate it to coat the bottom of the pan. Pour excess batter back into the bowl. If batter sets before the skillet is coated, reduce the heat slightly for the next crepe.Cook until the underside of the batter is set and lightly browned( about 30 seconds) Invert crepe onto a clean kitchen towel to cool completely. Continue this process to make all the crepes. If desired this step can be omitted and commercial manicotti pasta used instead. |
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Filling |
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Ingredients: |
Ingredients: 30 ounces (about 3 cups) ricotta cheese
2 eggs
⅓ cup chopped parsley (optional)
½ teaspoon salt
½ teaspoon pepper
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Directions: |
Directions:Stir together all of the ingredients. |
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Sauce |
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Ingredients: |
Ingredients: 1 to 2 pounds hot Italian sausage
2 large cans tomato puree
2 cans large tomato paste
1 cup water
1 cup red wine
¾ cup grated Parmesan cheese
2 tablespoons dried oregano
2 teaspoons red pepper flakes
2 cloves garlic finely chopped (optional)
1 medium onion finely chopped (optional)
mint leaves
parsley leaves
1 tablespoon butter
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Directions: |
Directions:Cook the sausage in oil and remove from pan. When cool enough to handle cut into bite sized pieces. If using saute the onions and garlic until softened but not browned. In a large pan combine the onions, garlic and all the remaining sauce ingredients except for the meat. Simmer until the sauce has achieved a good flavor and is not too thin. Add sausage and meat balls back into the sauce and simmer. |
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Assembly |
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Ingredients: |
Ingredients: Prepare crepes, filling, and sauce.
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Directions: |
Directions:Place oven rack in the middle position and preheat the oven to 425 º F. Place 2 cups of sauce in the bottom of an 11 by 13 inch Pyrex baking pan. Place a crepe brown side up on a work surface, then spread about 1/4 cup filling in a line across the center of the crepe Fold in sides to enclose filling, leaving the ends open, and transfer, seam side down to the baking dish. Continue this process until the crepes are filled and arranged in a snug layer in the baking dish. Spread a cup of sauce over the filled crepes. Tightly cover the dish with foil and bake until the sauce is bubbling and the filling is hot, 15 to 20 minutes. Serve the remaining sauce on the side. |
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Personal
Notes: |
Personal
Notes: The amount of crepes and filling in this recipe may require a second smaller pan. Manicotti can be assembled but not baked) 1 day ahead and chilled covered with foil. Chill the remaining sauce separately. Let stand for 15 minutes at room temperature before baking covered with foil. Reheat sauce thinning slightly with water. It can also be assembled but not cooked and frozen. Thaw before baking. You may also need to add a little more sauce on top while baking. Meat can be omitted from the sauce to make a vegetarian Manicotti.
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This recipe for Manicotti is from