Manicotti (mamma leone's)
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Manicotti (mamma leone's)
  Italian    Pasta  
Last updated 6/12/2012 12:57:26 AM. Recipe ID 19979. Report a problem with this recipe.
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      Title: Manicotti (mamma leone's)
 Categories: Italian, Pasta, Cheese/eggs
      Yield: 6 Servings
 
      3 c  Sifted all-purpose flour
      4    Eggs
  4 1/2 ts Cold water
           Pinch   salt
      1 tb Olive oil
      3 c  Meat sauce
    1/4 c  Freshly grated Parmesan
           Cheese

MMMMM-------------------STUFFING FOR MANICOTTI------------------------
    3/4 c  Ricotta cheese
    3/4 lb Mozarella cheese, diced
      3    Eggs, lightly beaten
      2 tb Butter
      2 tb Freshly grated Parmesan
           Cheese
    1/2 ts Salt
        pn Black pepper
 
        Place flour on a pastry board and make a well in the center.
  Break the eggs into the well and add the water, a little at a time,
  and the salt. Knead for about 10 minutes. Let stand, covered, for
  about 1 hour. Cut dough into 4 pieces and roll as thin as you can.
  Cut into rectangles 4 inches wide by 6 inches long. Place between
  pieces of waxed paper. You should have about 12 pieces.  Cook, half
  at a time, in 4 quarts salted boiling water with olive oul added.
  Cook for 5 minutes. Drain and place between 2 towels.
        Divide stuffing 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 teaspoon of Parmesan cheese over each
  of the manicotti. Bake in a preheated slow (300 F) oven for 15 to 20
  minutes. Drain the ricotta cheese.  Combine all of the ingredients
  and mix well.
 




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Recipe ID 19979 (Apr 03, 2005)

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