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Manicotti alla Leone Recipe

Ingredients

How to make it

  • 1. Place the flour on a cutting board and make a well in the centre.
  • 2. Pour the eggs in the well, add the salt and then the water a little at a time.
  • 3. Kneed for about 10 minutes and then let set, covered, for about an hour.
  • 4. Separate the dough into 4 pieces and roll out as then as you can get them.
  • 5. Cut each rolled piece of dough into 4” (100mm) by 6” (150mm) squares and set aside on waxed paper. You should have about 12 pieces tootle.
  • 6. Cook half at a time in 4 qts. (4ltrs) of boiling, salted water, with the olive oil added for about 5 minutes.
  • 7. Drain and place between 2 towels.
  • 8. Divide the stuffing into 12 equal parts and place a mound of stuffing on each dough rectangle about 1/2” (12mm) from the edges. Mound should be about 1/2 “ (12mm) thick and 1/2 “ (12mm) wide.
  • 9. Fold dough over the stuffing twice (both sides).
  • 10. Spread a thin layer of the marinara sauce on a baking pan and arrange the manicotti about ¼ “ (6mm) apart.
  • 11. Spoon the rest of the marinara sauce over the top of the manicotti and then sprinkle on the parmesan.
  • 12. Bake in a preheated slow, 300 deg F or 150 deg C) oven for 20 minutes.
  • Serve with a fresh green salad and a rich dry red wine.
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Reviews & Comments 2

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  • pointsevenout 13 years ago
    Pasta from scratch. What's not to like!
    Was this review helpful? Yes Flag
    " It was excellent "
    chef_irish ate it and said...
    Oh Boy...This is A Day and 1/2 Job...But I Will Try It!!! Great Recipe!
    Was this review helpful? Yes Flag

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