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Manicotti (mamma Leone's)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Pasta
Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cup Sifted all-purpose flour
4 Eggs
4 1/2 teaspoon Cold water
1 Pinch salt
1 tablespoon Olive oil
3 cup Meat sauce
1/4 cup Freshly grated Parmesan
Cheese
-----STUFFING FOR MANICOTTI-----
3/4 cup Ricotta cheese
3/4 pound Mozarella cheese -- diced
3 Eggs -- lightly beaten
2 tablespoon Butter
2 tablespoon Freshly grated Parmesan
Cheese
1/2 teaspoon Salt
1 pinch Black pepper
Pl ce flour on a pastry board
an
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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 PRODIGY(R) interactive
personal service 09/20/93 7:08 PM 15 to 20 minutes. Drain the
ricotta cheese. Combine all of the ingredients and mix well.
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