#diningwithtara #homemadepasta
HOMEMADE MANICOTTI│Classic HOLIDAY EDITION│FRESH PASTA Series
Manicotti is a classic Italian dish that is both delicate and super delicious. Growing up in New York, my grandmother typically made either lasagna or manicotti for Christmas dinner. It was always a very difficult dilemma as my family loved both dishes. Ever since I can remember, I was in the kitchen early Christmas morning helping to make the gravy (aka sauce) and the fresh pasta. This recipe is very simple, and can also be assembled ahead of time and baked Christmas day. This delicious Italian pasta reheats well and has such a light and soft texture that any store bought manicotti can not compare. What is your favorite Italian pasta? Let me know in the comments below.
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INGREDIENTS:
CREPES:
3 Large Eggs
3 tablespoon Avocado Oil (neutral oil)
3 cups All Purpose Flour
1 ½ cups Skim Milk or 2% Milk
1 ½ cups Filtered Water
Pinch of Salt
FILLING:
1 Large Egg
5 ½ oz Pecorino Romano Cheese
15 oz Ricotta Cheese
8 oz Low Moisture Fresh Mozzarella Cheese
1 teaspoon Dried Basil
1 teaspoon Dried Parsley
Salt & Pepper
INSTRUCTIONS:
1. Combine crepe ingredients in a blender or food processor. Blend until smooth. Alternatively, combine ingredients in a large bowl and mix with a whisk until smooth (helpful to sift flour if hand mixing) Let rest, covered with plastic wrap, in the refrigerator for 30 minutes to 3 hours.
2.
In a small fry pan (I use a 6 inch flat bottom pan) over medium heat add one ladle (around 1/4 cup batter) to the pan. Once batter just sets up, flip over. Remove from heat and transfer to either aluminum foil or parchment lined counter. Do not allow crepe to burn. Continue until all batter is used. Recipe should yield 11-13 crepes depending on the pan size used, and thickness of the crepes.
3.
Preheat oven to 400F. Grate all cheese. Combine filling ingredients reserving mozzarella cheese. Place a couple of tablespoons of mixture and a sprinkling of mozzarella cheese onto crepe and roll up. In a baking pan with a layer of sauce on the bottom, add crepes with seam side down. Do not overfill. Fill pan with as many crepes as will fit. Top with sauce and fresh mozzarella (optional). Cover with aluminum foil, but poke a few holes in it. Bake for around 20 minutes, then loosen foil and bake for another 10-15 minutes or until cheese is bubbling. Allow to rest for 10 minutes. Enjoy!
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