Making Manicotti

Episode #2 - Making Manicotti
Recipes by Chef Educator Michael Huber

Crepes
(Makes 6 12-inch crepes)

  • 1 cup All-purpose Flour
  • 1 teaspoon Salt
  • 1 whole Egg, whisked
  • 1 teaspoon melted Butter
  • 1 cup Milk

1. Add flour and salt to bowl, making a small well in the center.

2. Add egg and butter to well.

3. Add milk, a little at a time, while whisking egg and flour mixture. Finished batter should be the same texture as heavy cream.

4. To cook: pour a small ladle of batter into a hot, buttered sauté pan. Cook on each side until golden brown. Reserve.

Filing

  • 8 ounces Ricotta Cheese
  • ½ whole Egg, mixed
  • 1 ounce Grated Cheese
  • 1 tablespoon Parsley, chopped
  • 1 small clove Garlic, chopped
  • Pinch of Salt and White Pepper

Mix all ingredients together until combined.

Sauce

  • 2 tablespoons Olive Oil
  • 2 cloves Garlic, chopped
  • Red Pepper flakes, to taste
  • 1 ea. 28-ounce can Crushed Tomatoes
  • 6 ea. Basil Leaves, fresh
  • Salt and Black Pepper to taste
  1. Heat olive oil in small saucepan. Add garlic and red pepper flakes. Cook for one minute; do not brown.
  2. Add crushed tomatoes. Bring to a boil and simmer for 10 minutes.
  3. Add basil. Simmer an additional 20 minutes. Taste for seasoning.

To assemble crepes

  1. Add cheese filling to crepe shell and roll into a log.
  2. Using an oven pan, put a layer of sauce, then crepes, then more sauce on top.
  3. Add grated cheese or grated mozzarella (optional). Bake at 350 degrees for about 30 minutes, or until brown and bubbly.
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