These light velvety crepes melt in your mouth with just the right amount of cheese and that hint of mint which makes them mamma mia good!
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Growing up in my big Italian family we had sauce for almost every holiday. The only holiday I don't remember having sauce was Thanksgiving, and that is still the only holiday that I don't make sauce. And when it is a holiday, which is different from your Sunday dinners, we make something delicious and homemade. It is usually lasagna, ravioli or manicotti (mon-e-gauta for the real Italian in you).
I can't remember the last time I had manicotti made with the boxed macaroni you buy at the grocery store. It is most likely because once you try this, you will never go back to the thick tubes that you try to fill from both ends to make sure there is cheese in the middle. I know that the thought of crepes scares some people, but once you get past the first two, it just rolls along.
I can't remember the last time I had manicotti made with the boxed macaroni you buy at the grocery store. It is most likely because once you try this, you will never go back to the thick tubes that you try to fill from both ends to make sure there is cheese in the middle. I know that the thought of crepes scares some people, but once you get past the first two, it just rolls along.
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Makes ~24 Manicotti
For the crepes
9 eggs - room temperature
2 1/4 c flour
2 1/4 c water
2 tsp salt
For the filling
3 lbs Ricotta
3 eggs
1 bunch of fresh mint finely chopped
salt and pepper
3 quarts of your favorite homemade sauce
Crepe directions:
Combine all ingredients in a large mixing bowl. Mix with a hand mixer until smooth. Let mixture stand for 1/2 hour.
Heat an 8" skillet over medium high heat. Brush the skillet with butter. Pour 2 1/2 to 3 tablespoons of the batter into the pan and rotate the batter around the pan. Cook until the top is dry to touch, be sure the bottom does not brown. If it browns then your heat is too high.
You can place them offset on top of each other. They will not stick together. If you are making the crepes a day ahead of time them put plastic wrap between each crepe.
Filling directions:
Put the ricotta cheese into a large mixing bowl. Break the eggs into a separate bowl and whisk them up and add to the ricotta cheese. Stir gently then add the chopped mint, salt and pepper. Stir until well combined.
Putting them together:
Take a crepe and put about 1/3 cup of filling on one end. Roll it over once and then pull the other end up over the top. If you like your manicotti with more cheese, then add more filling, add as much or as little as you like for the filling.
In a large baking dish, put some of your favorite homemade sauce on the bottom. Enough to cover the bottom. Place your manicotti into the baking dish. Pour just a little sauce on top, you do not want them swimming. Cover with tinfoil.
Bake in 350° oven for about 55 minutes until bubbly.
For the crepes
9 eggs - room temperature
2 1/4 c flour
2 1/4 c water
2 tsp salt
For the filling
3 lbs Ricotta
3 eggs
1 bunch of fresh mint finely chopped
salt and pepper
3 quarts of your favorite homemade sauce
Crepe directions:
Combine all ingredients in a large mixing bowl. Mix with a hand mixer until smooth. Let mixture stand for 1/2 hour.
Heat an 8" skillet over medium high heat. Brush the skillet with butter. Pour 2 1/2 to 3 tablespoons of the batter into the pan and rotate the batter around the pan. Cook until the top is dry to touch, be sure the bottom does not brown. If it browns then your heat is too high.
You can place them offset on top of each other. They will not stick together. If you are making the crepes a day ahead of time them put plastic wrap between each crepe.
Filling directions:
Put the ricotta cheese into a large mixing bowl. Break the eggs into a separate bowl and whisk them up and add to the ricotta cheese. Stir gently then add the chopped mint, salt and pepper. Stir until well combined.
Putting them together:
Take a crepe and put about 1/3 cup of filling on one end. Roll it over once and then pull the other end up over the top. If you like your manicotti with more cheese, then add more filling, add as much or as little as you like for the filling.
In a large baking dish, put some of your favorite homemade sauce on the bottom. Enough to cover the bottom. Place your manicotti into the baking dish. Pour just a little sauce on top, you do not want them swimming. Cover with tinfoil.
Bake in 350° oven for about 55 minutes until bubbly.
Some people like to top their manicotti with mozzarella cheese. If you desire, uncover your manicotti after a 1/2 hour and sprinkle with grated mozzarella, place back in the oven and cook the remaining 25 minutes until the cheese is melted and bubbly.
There are plenty of variations you can do with your manicotti. You can add some cooked spinach when you are rolling. Or you could break up some meatballs and add the meat when rolling. You could remove some Italian sausage from the casing, crumble up and cook it, then add that when rolling. As I say with any recipe, make it your own by adding your own special touches of things your family enjoys. Anyway you put it together it will be Mangialicious!
These are best enjoyed surrounded by loved ones :)
These are best enjoyed surrounded by loved ones :)
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