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Ingredientes
- 3 c. sifted all-purpose flour
- 4 x Large eggs
- 4 1/2 tsp cool water
- 1 pch salt
- 1 Tbsp. extra virgin olive oil
- 3 c. meat or possibly ragu sauce
- 1/4 c. parmesan cheese, freshly grated
- 3/4 c. ricotta cheese
- 3/4 lb mozzarella cheese, diced
- 3 x Large eggs, lightly beaten
- 2 Tbsp. butter
- 2 Tbsp. freshly grated parmesan cheese
- 1/2 tsp salt
- 1 pch black pepper
Direcciones
- Place flour on a pastry board and the center. Make a well in the middle of the flour. Break the Large eggs into the well. With your fingers, mix the Large eggs into the flour. Add in the water, a little at a time, and the salt and mix with hands till it forms a uniform dough. Knead the dough for about 10 min. Let stand, covered, for about 1 hour.
- Cut dough into 4 pcs and roll as thin as you can. Cut into rectangles 4 inches wide by 6 inches long. Place between pcs of waxed paper. You should have about 12 pcs.
- Cook the pasta pcs, 6 pcs at a time, in 4 qts salted boiling water with extra virgin olive oil added. Cook for 5 min. Drain and place between 2 towels.
- Drain the ricotta cheese. Combine all of the filling ingredients and mix well.
- 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.
- 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 tsp. of Parmesan cheese over each of the manicotti. Bake in a preheated slow (300F) oven for 15 to 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 369g | |
| Recipe makes 6 servings | |
| Calories 759 | |
| Calories from Fat 257 | 34% |
| Total Fat 28.81g | 36% |
| Saturated Fat 13.85g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 302mg | 101% |
| Sodium 762mg | 32% |
| Potassium 381mg | 11% |
| Total Carbs 90.4g | 24% |
| Dietary Fiber 3.3g | 11% |
| Sugars 37.61g | 25% |
| Protein 34.74g | 56% |
