Manicotti Recipe

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Ingredients:

Serving

1 cup flour
1 cup milk
1 egg, beaten
1/2 tsp salt
2 lb ricotta
8 oz fat-free cream cheese
2 eggs
handful chopped fresh parsley
black pepper
1/4 cup grated mozzarella
2 cups vita greco's gravy, recipe follows
vita greco's gravy
2 tbsp olive oil
1 lb mixed chopped meat ( veal , pork and beef)
1 small package (about 4) pork neck bones
1 lb sweet italian sausage
1 small lamb shank
1 lb mixed chopped meat ( veal , pork , beef)
2 large eggs
1 handful chopped fresh italian parsley
black pepper
1/4 cup grated locatelli romano
1/2 cup bread crumbs
4 garlic cloves, sliced
olive oil , for browning
3 to 4 garlic cloves, sliced
1 tbsp olive oil
1 (4-oz) can tomato paste
2 (28-oz) cans crushed tomatoes
black pepper
salt
a few pinches sugar
1 handful chopped fresh italian parsley
6 basil leaves
a few pinches grated locatelli romano
1 (8-oz) can tomato sauce
1 (8-oz) can water

Directions:

Crepes for Manicotti:
To make crepes: Mix ingredients together and stir until smooth. Drop by spoonfuls or 1/4 cup of mixture onto a hot, lightly greased nonstick 6-inch pan. Crepes should form and become dry almost instantly as you swirl the pan and its contents. Turn crepe over to cook other side quickly. Remove cooked crepe to waxed paper to cool. They can be stacked with waxed paper between each and then placed in the freezer until you're ready to fill them. This makes about 9 crepes that can be filled with more than just ricotta. Use for cannelloni, blintzes, etc.
Ricotta Filling:
To make ricotta filling: Whip all of the ricotta filling ingredients together. Place a spoonful of filling in the center of each crepe, then roll up, and tuck in the ends.
Spread a little sauce on the bottom of a baking pan to evenly coat the pan. Then, arrange manicotti in pan loosely and cover with sauce. Bake at 425 degrees F., when the sauce bubbles, serve.
For the gravy:
Prepare the meats: In a large skillet, brown all the meats in the olive oil. There is no need to cook the meats all the way through. Remember to pierce the sausage before cooking to allow fats and water to be released. Set meats aside.
Prepare meatballs: Combine all ingredients except the olive oil in a large bowl. Form the meatballs with your hands (there should be about 12). Fry in the olive oil over medium heat until browned, but not cooked all the way through. Set aside.
Prepare the gravy: Saute garlic in the olive oil in the same skillet used to saute the meats. Add tomato paste and cook for a few minutes. In a large saucepot, combine the remaining ingredients except the meats and the tomato paste-garlic mixture and simmer. When the mixture begins to bubble, add all the meats and the meatballs. Stir about every 15 minutes, being sure to scrape the bottom of the pot to prevent burning and sticking. If the gravy seems too thick, add a little water at a time. Simmer for about 3 hours, keeping the lid of the pot slightly askew to prevent condensation of the gravy.
Yield: about 1 quart

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1469.68 Kcal (6153 kJ)
Calories from fat	694.69 Kcal
		% Daily Value*
Total Fat	77.19g	119%
Cholesterol	538.44mg	179%
Sodium	2965.48mg	124%
Potassium	1600.56mg	34%
Total Carbs	70.45g	23%
Sugars	8.97g	36%
Dietary Fiber	5.82g	23%
Protein	122.2g	244%
Vitamin C	21.9mg	36%
Iron	17.3mg	96%
Calcium	1059.1mg	106%

Amount Per 100 g
Calories	164.86 Kcal (690 kJ)
Calories from fat	77.93 Kcal
		% Daily Value*
Total Fat	8.66g	119%
Cholesterol	60.4mg	179%
Sodium	332.65mg	124%
Potassium	179.54mg	34%
Total Carbs	7.9g	23%
Sugars	1.01g	36%
Dietary Fiber	0.65g	23%
Protein	13.71g	244%
Vitamin C	2.5mg	36%
Iron	1.9mg	96%
Calcium	118.8mg	106%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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