Manicotti crepes are also called crespelles.
Manicotti is a Calabrian-style, no-meat Italian dish made with light and airy crepes and a creamy, ricotta-based filling. According to Julia Della Croce's "The Classic Italian Cookbook," this dish is traditionally served on Christmas Eve. Topped with a flavored tomato sauce and a final layer of cheese, this decadent dish may be made ahead and even frozen. If making this dish from scratch, you'll need to stuff the manicotti shells yourself. Filling the shells with the ricotta is time-consuming, but once it's complete, you'll have an impressive entree.
Instructions
1. Place a hand-held sieve over a medium-sized glass bowl. Pour the ricotta cheese over the strainer. Allow the cheese to drain for two hours. This will remove any excess liquid, to prevent your manicotti from becoming soggy.
2. Pour the drained cheese in a large bowl along with 2 tbsp. of Parmesan cheese, one egg, 1 tbsp. of chopped parsley. Mix them together with a spoon.
3. Place the crepe on a cutting board or plate. Spoon in 1 tsp. of the mixture into either side of the manicotti. Don't worry about filling the center; the cheese will melt when it baked. Arrange the manicotti in a baking dish and top it with cheese and sauce. Bake according to your recipe directions.
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