recipe comes from Next Door to the Chicken
Market, the second Italian recipe book written
by Vita Greco. The
new 140 page recipe book contains more than 100
new recipes of all the Italian dishes made by
Vita Greco and her family . . . appetizers, main
dishes, pastas, chicken, meats, vegetables, soups,
salads, sandwiches, sauces, gravies, breads, desserts,
specialty items, and even a Wine Chart.
or Sauce (See recipe)
1 Cup Flour
1 Cup Milk
1 Egg, beaten
1/2 tsp Salt
(Use this for Manicotti, Stuffed Shells,
Oz Ricotta, I use low fat
8 Oz Cream Cheese *
1 Extra large Egg
Lots of fresh Parsley
Black Pepper to taste
A handful of Grated Cheese
handful of Grated Mozzarella
*I use fat free - don't be afraid
to use the Cream Cheese it will keep the Ricotta
firm and smooth, believe me!
ingredients together, and stir and blend until
1/4 of a cup of mixture onto a hot, non-stick
6" pan. Crêpes should form and become
dry almost instantly as you swirl the pan and
its contents. Turn crêpe over to cook
other side quickly.
cooked crêpe to waxed paper to cool. They
can be stacked with waxed paper between each
and then placed in the freezer until you're
ready to fill them.
makes about 9 crepes that can be filled with more
than just ricotta. The trick is to make them as
thin as you can. Crêpes can be used for
Manicotti, Cannelloni, Blintzes, etc. Let your
imagination be your guide.
all of the ingredients together until mixed
a spoonful of filling in the center of each
Crêpe and roll up, tuck in the ends. If
the Crêpes don't stay closed, use a bit
of the Ricotta mixture on the seam.
a little Sauce or Gravy on the bottom of a baking
pan to evenly coat the pan. Then, arrange Manicotti
loosely in the pan, and cover with Sauce or
Gravy. Top with Mozzarella, and bake at 350º
until cheese melts and Sauce or Gravy is bubbly.
is so easy and such a crowd pleaser!
makes a lot of filling that can be refrigerated
and used at another time. Using low fat products
makes for a longer shelf life.
There is a very big difference between frozen
and fresh Ricotta filling even though frozen is,
also, good. The fresh, however, is softer, creamier,
better tasting, and easy to make. Good Manicotti
is made with a Crepe shell, not a Macaroni shell
there is a definite difference.
4 - 6