Manicotti

Manicotti
Photo by ROMULO YANES

Ingredients

  • 2 28- to 32-oz cans Italian tomatoes in juice
  • 1 ½ cups water
  • ¼ cup fresh basil
  • 3 large eggs
  • 1/3 cup parsley
  • ½ teaspoon salt
  • 1 ounce finely grated Parmigiano-Reggiano
  • + 14 more ingredients
    • 2 pounds fresh ricotta
    • 3 tablespoons olive oil
    • 1 medium onion
    • 3 garlic cloves
    • ½ cup water
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 ¼ cups all-purpose flour
    • ½ teaspoon salt
    • 1 tablespoon unsalted butter
    • ½ teaspoon black pepper
    • ½ pound fresh mozzarella
    • 2 glass or ceramic baking dishes, one 13 by 9 inches and one 8 inches square
    • 2 large eggs

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with juice, water, sugar, and salt and simmer, uncovered, s...

View full recipe at Epicurious

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