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MANICOTTI
Baked Ricotta-Filled Crepes with Tomato Sauce

Serves 6

Ingredients:
For Crespelle:
1 cup flour
1/2 cup milk
2 tablespoons Parmigiano-Reggiano
Rind of one lemon, grated
Salt to taste
Unsalted butter or vegetable oil spray to fry the crepes

In a blender, process the eggs, salt, flour, Parmigiano-Reggiano, milk and lemon rind until smooth.

Heat an 8-inch nonstick omelet pan, line with butter or spray, and add 2 1/2 tablespoons of batter, swirling the pan to coat. Cook the crepe until the top is dry, about I minute, then flip it and cook about 30 seconds over medium heat. The crepes should be golden but not brown. Transfer cooked crepes to a plate and continue until finished.

For Filling:
2 cups of ricotta cheese (set overnight in a sieve to dry)
1 cup of cubed (1/4 inches) mozzarella fior di latte
2 eggs
1 cup grated Parmigiano-Reggiano
White pepper to taste
Pinch of freshly grated nutmeg
1/2 cup chopped Italian parsley
3 cups of tomato sauce

In a large bowl, whisk the eggs with salt, ricotta, mozzarella, half of the Parmigiano-Reggiano, parsley and nutmeg, blending well.

On a clean, dry work surface, arrange the crespelle. Spoon 3 full tablespoons of the filling along one end and roll loosely.

Preheat oven to 425 degrees F. Coat the bottom of a 16x8 baking pan with I cup of tomato sauce. Arrange the crespelle over the sauce. Spoon the remaining sauce on top and sprinkle with the rest of the Parmigiano-Reggiano.

Bake for 20 minutes covered with aluminum foil, then uncover and bake an additional 25 minutes until golden.


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