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Manicotti (Mamma Leone's)

Recipe

Title:

Manicotti (Mamma Leone's)

Categories:

Italian, Pasta, Cheese/eggs

Yield:

6 servings

Ingredients

• 3 c Sifted all-purpose flour
• 1 tb Olive oil
• 4
• Eggs
• 3 c Meat sauce
• 4 1/2 ts Cold water
• 1/4 c Freshly grated Parmesan
• Pinch
• salt
• Cheese

Ingredients

• STUFFING FOR MANICOTTI

• 3/4 c Ricotta cheese
• 2 tb Freshly grated Parmesan
• 3/4 lb Mozarella cheese, diced
• Cheese
• 3
• Eggs, lightly beaten
• 1/2 ts Salt
• 2 tb Butter
• pn Black pepper

Directions

1. Place flour on a pastry board and make a well in the center.
2. Break the eggs into the well and add the water, a little at a time, and the salt.
3. Knead for about 10 minutes.
4. Let stand, covered, for about 1 hour.
5. Cut dough into 4 pieces and roll as thin as you can.
6. Cut into rectangles 4 inches wide by 6 inches long.
7. Place between pieces of waxed paper.
8. You should have about 12 pieces.
9. Cook, half at a time, in 4 quarts salted boiling water with olive oul added.
10. Cook for 5 minutes.
11. Drain and place between 2 towels.
12. Divide stuffing into 12 parts.
13. Place a mound of stuffing on each dough rectangle about 1/3 inch from a long edge.
14. Mound should be about 1/2 inch thick and 1/2 inch wide.
15. Fold dough over twice.
16. Spread a thin layer of the meat sauce on the bottom of a baking pan.
17. Arrange manicotti about 1/4 inch apart in the pan and spoon the rest of the sauce over the top.
18. Sprinkle a teaspoon of Parmesan cheese over each of the manicotti.
19. Bake in a preheated slow (300 F) oven for 15 to 20 minutes.
20. Drain the ricotta cheese.
21. Combine all of the ingredients and mix well.