Manicotti

Let me begin by saying that once you have made fresh pasta there is no going back.  That being said, once I learned how to make my own manicotti shells, I knew life would never be the same.  It is not as difficult or as time consuming as I thought.

This is my version of a recipe I found on Epicurious.com by Marie Miraglia, of  Howard Beach, NY.  I made some minor changes and used my own "Gravy"/"Tomato Sauce".  I have also included some step by step photos

For crêpes

• 3 large eggs
• 1 1/2 cups water
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon unsalted butter, melted

For filling

• 2 lb fresh ricotta (3 cups)
• 2 large eggs
• 1 cup finely grated Parmigiano-Reggiano
• 1/3 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lb fresh mozzarella

Break up eggs with a wooden spoon in a medium bowl and stir in water until combined (don't beat). Sift in flour and salt, then stir batter until just combined. Force through a medium-mesh sieve into another bowl. 

Lightly brush an 8-inch nonstick skillet with melted butter and heat over moderate heat until hot. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is just set and lightly browned, about 30 seconds, flip and cook on other side for 1 minute, then invert crêpe onto a clean kitchen towel to cool completely. Make at least 11 more crêpes in same manner, brushing skillet with butter as needed and stacking crêpes in 3 piles.

Make filling and assemble manicotti:

Stir together ricotta, eggs, 1/2 of the mozzarella cheese, 1/2 of the Parmigiano-Reggiano, parsley, salt, and pepper.

Put oven rack in middle position and preheat oven to 425°F.
.
Spread 2 cups sauce in larger baking dish.  Arrange 1 crêpe, browned side up, on a work surface, then spread about 1/4 cup filling in a line across center . Fold in sides to enclose filling, leaving ends open, and transfer, seam side down, to  baking dish. Fill 11 more crêpes in same manner, arranging snugly.  Spread 1 cup sauce over manicotti then top with the remainder of the shredded mozzarella cheese and Parmigiano-Reggiano. Tightly cover dishes with foil and bake until sauce is bubbling and filling is hot, 15 to 20 minutes. Serve remaining sauce on the side.            

Cooks' note: Manicotti can be assembled (but not baked) 1 day ahead and chilled, covered with foil. Chill remaining sauce, covered, separately. Let stand at room temperature 15 minutes before baking, covered with foil.

Enjoy!