Ricotta Filled Baked Manicotti (dough)
Recipe Ingredients:
| 3 | cup | flour |
| 3 | cup | tap water |
| 9 | eggs, beaten | |
| 1/2 | tsp | salt |
| olive oil | ||
| small glass | ||
| pastry brush | ||
| plastic spatula | ||
| paper towel |
Recipe Instructions:
| 1. | Mix the first four ingredients together in a large mixing bowl to make a thin batter. Note: Wisk flour and water to get lumps out before adding eggs. Pour it into a measuring cup so you can pour it better. |
| 2. | Heat an 8-inch Teflon skillet over medium-low heat (3 ½). Lay nearby a small glass with ¼ inch olive oil and a pastry brush. Brush a bit of oil in the pan once for every 10 discs. Spread it around with a paper towel to blot it. |
| 3. | Pour in a small amount of batter, enough to cover about ¾ of the bottom. Pick up the pan and tilt in all directions so batter covers bottom. WORK QUICKLY! When the liquid loses its gloss, lift the disc with the help of a spatula and your fingers to turn it over. In a few seconds, remove it from the pan using a plastic spatula. |
| 4. | Lay out all the cooked dough on a cookie sheet until ready to roll. Makes about 30 – 40 (You will need about sixty for a full pan). |
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