Marilyn's Manicotti
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
47
Spice
38
Sweetness
47
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 large
Garlic Cloves (chopped)1 tsp
Salt2 tbsps
Italian Parsley (minced fresh)3
Eggs1 cup
Water1.5 cups
All-Purpose Flour (unbleached)Directions:
1
For sauce: Chop tomatoes in processor
2
Heat oil in heavy medium saucepan over medium heat
3
Add garlic and cook until soft (do not brown), about 1 1/2 minutes
4
Stir in tomato paste, then tomatoes, basil and salt
5
Simmer until sauce thickens, stirring occasionally, about 30 minutes
6
Set aside
7
Chop tomatoes in processor
8
Heat oil in heavy medium saucepan over medium heat
9
Add garlic and cook until soft (do not brown), about 1 1/2 minutes
10
Stir in tomato paste, then tomatoes, basil and salt
11
Simmer until sauce thickens, stirring occasionally, about 30 minutes
12
Set aside
13
For filling: Beat ricotta in medium bowl until smooth and creamy
14
Mix in 1 cup Romano cheese, eggs, prosciutto and minced fresh parsley
15
Beat ricotta in medium bowl until smooth and creamy
16
Mix in 1 cup Romano cheese, eggs, prosciutto and minced fresh parsley
17
For Crepes: Mix eggs and water in blender
18
Add flour and blend batter until smooth
19
Let stand 30 minutes
20
(Can be prepared 1 day ahead
21
Cover and refrigerate
22
Bring to room temperature before continuing
23
) Heat crepe pan or heavy small skillet over medium-high heat
24
Brush pan lightly with olive oil
25
Remove pan from heat
26
Stir batter and ladle 2 tablespoons into corner of pan, tilting so batter just coats bottom
27
Return excess batter to bowl
28
Cook crepe until bottom is set (do not brown), about 5 seconds
29
Loosen edges with knife
30
Turn crepe and cook until second side is set (do not brown), about 5 seconds
31
Repeat with remaining batter, stirring occasionally
32
(Can be prepared ahead
33
Layer crepes between sheets of waxed paper and cool completely
34
Wrap tightly and refrigerate 3 days or freeze 1 month
35
Bring to room temperature before using
36
) Mix eggs and water in blender
37
Add flour and blend batter until smooth
38
Let stand 30 minutes
39
(Can be prepared 1 day ahead
40
Cover and refrigerate
41
Bring to room temperature before continuing
42
) Heat crepe pan or heavy small skillet over medium-high heat
43
Brush pan lightly with olive oil
44
Remove pan from heat
45
Stir batter and ladle 2 tablespoons into corner of pan, tilting so batter just coats bottom
46
Return excess batter to bowl
47
Cook crepe until bottom is set (do not brown), about 5 seconds
48
Loosen edges with knife
49
Turn crepe and cook until second side is set (do not brown), about 5 seconds
50
Repeat with remaining batter, stirring occasionally
51
(Can be prepared ahead
52
Layer crepes between sheets of waxed paper and cool completely
53
Wrap tightly and refrigerate 3 days or freeze 1 month
54
Bring to room temperature before using
55
) For Assembly: Preheat oven to 350°F
56
Spoon 2 1/2 tablespoons filling down center of crepe
57
Place 1 mozzarella strip atop filling
58
Fold both sides of crepe over filling
59
Arrange seam side down in large baking dish
60
Repeat with remaining filling and crepes
61
(Can be prepared ahead
62
Cover crepes and sauce separately and refrigerate 1 day or freeze up to 2 weeks
63
Bring crepes to room temperature before baking
64
Rewarm sauce over low heat, stirring occasionally
65
) Stir whole basil leaves into sauce
66
Pour sauce over crepes
67
Sprinkle lightly with additional Romano cheese
68
Cover tightly with foil
69
Bake until heated through, about 35 minutes
70
Preheat oven to 350°F
71
Spoon 2 1/2 tablespoons filling down center of crepe
72
Place 1 mozzarella strip atop filling
73
Fold both sides of crepe over filling
74
Arrange seam side down in large baking dish
75
Repeat with remaining filling and crepes
76
(Can be prepared ahead
77
Cover crepes and sauce separately and refrigerate 1 day or freeze up to 2 weeks
78
Bring crepes to room temperature before baking
79
Rewarm sauce over low heat, stirring occasionally
80
) Stir whole basil leaves into sauce
81
Pour sauce over crepes
82
Sprinkle lightly with additional Romano cheese
83
Cover tightly with foil
84
Bake until heated through, about 35 minutes