From the kitchen of Ann Marie Barkwell. I got this recipe from my
mother, Concetta Putano. The manicotti shells/ crepes can be tricky to
make. Be patient & keep practicing.
Manicotti shells/ crepes:
1/4 tsp salt
1 c flour
1 c water
Mix until smooth. This makes a thin batter. Heat pan on med heat &
lightly coat with oil. Only add more oil if manicotti stick. Spread 1 Tbsp
of batter, with back of spoon, to form a very thin circle. It cooks
quickly. If the batter balls rather than spreads nicely, wipe pan with
paper towel to soak up excess oil. Turn over when edges start to dry/
curl. Should be lightly browned. Stack cooked manicotti on a plate.
2 lb whole ricotta (4c)
3/4 tsp salt
1/4 tsp pepper
2 Tbsp parsley
1/3 c romano cheese
Combine. Spread 1 Tbsp filling down center of shell. Fold edges in.
Place folded side down, in a shallow pan coated with sauce, making
only one layer. Generously spread sauce over manicotti. Top with
grated romano. Cover with foil.
Bake @ 375 for 25 minutes.
Makes 24-30 manicotti
These freeze great. Just place unbaked, filled manicotti, folded side
down, on a sheet lined with wax paper. Place in freezer until firm. Put in
freezer bag. No need to thaw before baking. Follow same directions.
The finished manicotti, sliced to show center.
Manicotti Crepes/ Shells
The filled manicotti crepes.
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