Manicotti

Directions

Place flour on a pastry board and make a well in the center.

Break the eggs into the well and add the water, a little at a time, and the salt.

Knead for about 10 minutes.

Let stand, covered, for about 1 hour.

Cut dough into 4 pieces and roll as thin as you can.

Cut into rectangles 4 inches wide by 6 inches long.

Place between pieces of waxed paper.

You should have about 12 pieces.

Cook, half at a time, in 4 quarts salted boiling water with olive oul added.

Cook for 5 minutes. Drain and place between 2 towels.

Divide stuffing into 12 parts.

Place a mound of stuffing on each dough rectangle about ⅓ inch from a long edge.

Mound should be about ½ inch thick and ½ inch wide.

Fold dough over twice. Spread a thin layer of the meat sauce on the bottom of a baking pan.

Arrange manicotti about ¼ inch apart in the pan and spoon the rest of the sauce over the top.

Sprinkle a teaspoon of Parmesan cheese over each of the manicotti.

Bake in a preheated slow (300 F) oven for 15 to 20 minutes.

Drain the ricotta cheese.

Combine all of the ingredients and mix well.