Homemade Manicotti Pasta
Author: 
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • For the pasta:
  • 10 ounces of flour
  • 2 eggs
  • 1½ cups of milk, approximately
  • butter, enough to keep the pan buttery
  • For the filling:
  • 32 ounces of quality ricotta
  • 1 cup grated Italian blend cheese or mozzarella
  • 2 cups chopped, fresh spinach
  • 1 onion
  • ½ teaspoon of red pepper flakes
  • 1 teaspoon of salt
  • For the Topping:
  • 2 cups of chunky tomato sauce, preferably homemade
  • a few sprinkles of Pericono cheese or an soft Italian cheese
Instructions
  1. For the Pasta:
  2. In a large bowl, add the flour and make a pool in the middle.
  3. Add the eggs to the middle pool.
  4. Whisk the egg without getting to much of the flour away from the sides.
  5. Gradually add the milk, stirring the entire time, pulling in a little flour with each stir.
  6. When it's completely blended, you can pour it through a sifter to make sure all the small lumps are removed. (This step is optional)
  7. Rub a non-stick skillet with butter and put it on medium-low heat.
  8. Using a ladle, scoop a ladle full of batter onto one side of the skillet.
  9. Holding the skillet in your hand, roll the batter until it covers the entire bottom.
  10. Place it back onto the stovetop and continue to cook until it becomes a rubbery texture.
  11. Using your hands flip the pasta to cook the other side. If possible slide the pasta to the edge by shaking the skillet so it can be grabbed. If that doesn't work, use a spatula to lift the edge of the pasta. Flip it fast because it's hot to touch. Set the pasta aside, stacked one on top of the other while the filling is made.
  12. Repeat until all the batter is gone. Make sure to butter the skillet each time.
  13. For the Filling and remaining steps:
  14. Saute' onion and spinach in olive oil.
  15. Slightly drain off the water. You can use a draining spoon to do this.
  16. In a large bowl add the spinach, onions, ricotta, cheese, salt and red pepper flakes.
  17. Mix this with a spoon until evenly blended.
  18. Spread a large spoonful of mixture onto the pasta. Place it slightly off-centered. Spread it across making it about three inches wide and the length of the pasta.
  19. Fold the shorter side of the pasta over and then the other side, sort of like a burrito.
  20. Spread a spoonful of pasta sauce in the bottom of a large baking pan.
  21. Place the filled pastas in the pan side by side.
  22. Cover with a chunky tomato sauce. I like my homemade tomato sauce posted on my blog, www.eatwritepacklight.com
  23. Sprinkle with Pericono cheese.
  24. Cook in the oven at 350 degrees for 30 minutes.
  25. Note: The cook time on this recipe doesn't include making the pasta. The pasta can be made the day before and stored in the refrigerator if needed.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/homemade-manicotti-pasta/