My Grandmother (Nonni) made the best homemade manicotti from scratch. It was a favorite of mine growing up in Somerville, MA. The aroma would spread throughout the house and it was a welcome sign to all that entered: eat/mangia.
I have take her recipe and modified to a gluten free version. It is just as tasty and healthy as well as comforting!
You will need the Following:
1 seven inch non-stick pan. Spray with non-stick spray
1 cup of water
6 large eggs
1 cup of Gluten Free Flour ( I use Bob's All Purpose Gluten Free Red Mill)
half teaspoon sea salt
1 pound of Ricotta (500g)
8 to 12 ounces of grated Parmesan or other cheese ( Romano or Mozzarella)
Fresh basil
Fresh garlic (6 cloves)
Pepper/Oregano
Tomato sauce of your choosing. (we use homemade).
Makes 10 to 12 manicotti
In a large bowl, add gluten free flour, salt and 3 eggs. Mix ingredients well.
In medium heat pour @about quarter cup of "batter" into frying pan. Allow crepe/pasta shell to bubble, then flip the crepe, let cook for 30 seconds. Remove crepe/pasta shell from pan and allow to cool.
In a large bowl add one pound of ricotta, two eggs and 8+ ( or more) ounces of grated Parmesan cheese. Blend together. Add in crushed garlic, fresh basil or oregano. Salt and pepper. Spoon in @ quarter cup of mixture to each shell/crepe and fold.
In a glass baking pan (Pyrex style), spread tomato sauce or olive oil on bottom, then place manicotti in pan. Layer sauce and top with 2 to 4 ounces of cheese. Cover with tin foil. Bake at 350 degrees for 45 minutes. Remove tinfoil and continue to bake for 15 minutes.
Serve warm, garnish with basil leaves or oregano
Enjoy this Sunday favorite!
What about the water? Does that go in the crepe batter? How about the extra egg? 3 go in the batter & 2 in the filling, but there are 6 called for in the list.
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