|Manicotti - Cannelloni Ripieni|
All photo Copyright - ©2010 - La Casa e Il Giardino - picasaweb
• 2 1/2 cups flour
• 2 1/2 cups milk
• 4 eggs
• 1 teaspoons salt
Butter to grease non-stick skillet
Put all ingredients together in a blender (blend or stir speed) until you have a smooth batter. Pour batter into a bowl.
Place a small 6 inch dry non-stick skillet over moderate heat. Using a stick of butter, grease the pan lightly. (I like to grease the pan every two crepes).
Ladle out 1/4 cup batter into the heated pan, and swirl to cover the bottom. The crepe should set almost instantly.
As soon as the edges begin to dry and pull away from the pan, remove the crepe (this can be done with the fingers) and turn it over allowing the other side to cook quickly. This should only take seconds. Remove the crepe and place each crepe between two pieces of wax paper to prevent sticking to each other. These crepes can be done a day or two before.
1/ 1/2 pounds ricotta cheese
1/2 cup grated pecorino romano cheese
1- 8-ounce package mozzarella cheese, grated
parsley, salt and pepper, to taste
For the filling, mix the eggs into the ricotta and stir well. Add the salt, pepper and parsley. Then add the romano and mozzarella and mix well. Spread a large spoonful of the filling on each shell, folding the ends in.
Put your favorite sauce (I like to use my homemade sauce) in a pan. Place the manicotti in the pan, seam side down, in a single layer in the pan. Cover with sauce. Cover the pan with foil and cook at 350 degrees Fahrenheit for at least 30 minutes. Let rest at minimum 15 minutes before serving.