Basil and Ricotta Manicotto
Delicate crepes filled with creamy ricotta and fresh basil are rolled into a luscious tomato sauce, then baked to perfection under a blanket of melted cheese.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stanleyrogers.com.au.
Ingredients
- 1 kg fresh ricotta
- 2 egg yolks
- 3/4 cup 60g finely grated parmesan
- 1 cup firmly packed basil leaves torn, plus extra whole leaves to serve
- 700 ml tomato passata
- 1 tbsp red wine vinegar
- 2 tbsp olive oil plus extra to serve
- 2 cups 200g coarsely grated mozzarella
- 8 eggs
- 1 cup water
- 250g plain flour
- Sunflower oil spray to grease
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