Manicotti Mamma Leones Recipe

Manicotti Mamma Leones Recipe

Ingredients

• Serving Size : 6
• 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

Method

1. Place flour on a pastry board 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.

Full List of Italian Recipes
Full List of Manicotti Recipes