Aunt Gerry's Manicotti

1 Serving


  • 12 large eggs

  • 1 teaspoon salt

  • 1/2 cup cold water

  • 2 cups flour

  • {“Filling”=>nil}

  • 1 3 pound container ricotta

  • 1 8 ounce mozzarella cheese chunk, cut up

  • 1/2 cup Parmesan cheese or Romano

  • 4 sprigs fresh parsley cut fine (or 2 tbs. dried)

  • 2 eggs slightly beaten

  • salt and pepper to taste


  • In a large mixer blend eggs, salt and water until foamy.

  • In a sifter, sift flour into the egg mixture a little at a time - only so much that it is blended into the egg mixture without becoming lumpy.

  • You can add more flour, if needed but only until it’s the consistency of thick syrup.

  • If egg mixture becomes too thick as it sits, you can add cold water until it is the proper consistency.

  • Spray a two egg pan with Pam and heat.

  • Add a scant 1/4 cup or less of batter to pan and turn until the pan is coated.

  • Cook on medium heat until dry spots appear on surface.

  • Turn and cook on the other side.

  • Repeat until all the batter is used up.

  • For filling, blend all ingredients together.

  • Using large serving spoon, fill center of each pancake with spoonful of filling.

  • Wet quarter size edge of pancake on one side and press together.

  • Place layer of sauce in a pan and lay manicotti

  • in a single layer on sauce.

  • Place more sauce on top and sprinkle with Parmesan cheese if desired.

  • Bake in 375-400° oven until bubbly - approx. 1/2 hour.

  • 3 to 4 manicotti for average serving - 6 for a large eater.

Category: Pasta, Sauces, Rice, and Grains